Grapefruit & poppy seed cake
By Sarah Cook
A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze
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Prep:20 mins
Cook:40 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 605
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fat 30g
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saturates 17g
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carbs 79g
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sugars 53g
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fibre 2g
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protein 7g
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salt 0.7g
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
Tip
Don't have the right tin?If you want to buy a bundt tin, you can find lots of good versions online, but if not, you can make this cake in a 20cm, deep round tin. Just bake for an extra 20-25 mins instead.
Method
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.
