Eunice Power's pink grapefruit drizzle cake
Ingredients
Cake:
1 pink grapefruit
225 g unsalted butter, softened, plus extra for greasing
225 g caster sugar
4 free-range eggs
225 g self-raising flour
1 tsp vanilla extract
15–30 ml milk (approx. 1–2 tbsp)
Drizzle:
Juice of 1pink grapefruit
50 g caster sugar
Method
1. Preheat the oven to 180 °C (160 °C fan) and line a 900 g loaf tin with parchment paper.2. Wash and dry the grapefruit, then finely grate the zest and set aside.3. Slice off the top and bottom of the grapefruit. Use a sharp knife to remove all the skin and pith, then slice into 1–1.5 cm rounds. Lay the slices along the bottom of the lined tin.4. In a bowl, whisk the butter and caster sugar with an electric whisk until pale and fluffy. Gradually whisk in the eggs, one at a time.5. Fold in the flour, grapefruit zest, vanilla, and milk until smooth. Pour the batter over the grapefruit slices in the tin and smooth the top with the back of a spoon.6. Bake for 1 hour, or until golden-brown and a skewer inserted in the center comes out clean. Leave to cool for 30 minutes in the tin, then turn out onto a cooling rack, grapefruit side up. (Optional: slice off the bottom to level the cake.)7. To make the drizzle, combine grapefruit juice and caster sugar in a small saucepan. Simmer over medium heat for 4 minutes.8. Brush the syrup over the top of the cake and leave to cool completely before serving.
