Grapefruit & Poppy Seed Cake
This delightful grapefruit and poppy seed cake is a lovely balance of citrus tanginess and subtle crunch from the poppy seeds. The cake is moist and perfectly sweet, with a refreshing grapefruit glaze that adds a burst of citrus in every bite. It's a beautiful treat for any occasion, and the aroma will have your kitchen smelling amazing as it bakes.
— Constant Cookbook
Ingredients
- 175g butter , softened, plus extra for the tin
- 300g plain flour , plus a little extra for dusting
- 300g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 225ml soured cream
- zest 2 grapefruit , plus 3 tbsp juice
- 4 tsp poppy seeds , toasted
- 100g caster sugar
- 25g butter
- zest 1 grapefruit , plus 4 tbsp juice
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 605 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Sugar Content: 53 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.7 milligram of sodium
Comments
No comments found.