Grapefruit & poppy seed cake
Ingredients
- Step 1 175g butter , softened, plus extra for the tin
- Step 2 300g plain flour , plus a little extra for dusting
- Step 3 300g caster sugar
- Step 4 3 large eggs
- Step 5 1 tsp vanilla extract
- Step 6 1 ½ tsp baking powder
- Step 7 225ml soured cream
- Step 8 zest 2 grapefruit , plus 3 tbsp juice
- Step 9 4 tsp poppy seed , toasted
- Step 10 100g caster sugar
- Step 11 25g butter
- Step 12 zest 1 grapefruit , plus 4 tbsp juice
Calories: 605
Carbohydrate: 79 g
Protein: 7 g
Fat: 30 g
Cook time: 60 minutes
Prep time: 20 minutes
Total time: 80 minutes
Servings: 8
TAGS
Afternoon tea
Dessert
British
Bundt
Bundt cake
Cake ring
Citrus cake
Drizzle cake
Make Ahead
Ring
Sarah Cook
Sponge cake
The weekend baker
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
- Step 2 Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
- Step 3 Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.