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.
