Grapefruit & Yogurt Cake
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour
- 330g/11.67ozs. cake flour
- 4 teaspoons baking powder
- 160g/5.65ozs. butter, melted
- 200g/7ozs. caster or superfine sugar
- 3 eggs, at room temperature
- 100ml/3.5 fl ozs. natural yogurt (or sour cream or buttermilk)
- Zest from 1/2 a grapefruit
- 125ml/4.41ozs. grapefruit juice
- 2 teaspoons vanilla bean paste
For frosting
- 1 cup icing or confectioners sugar
- 4 tablespoons (or so) grapefruit juice
- 1/2 teaspoon Wilton white white colour (optional)
Step 1 - Preheat oven to 160C/320F and grease and lightly flour a bundt tin. whisk the flour and baking powder together in a jug until combined.
Step 2 - In a large bowl, whisk the butter and sugar for 1 minute. Add eggs and then whisk until it combines well and is syrupy. Add in half the flour and then the yogurt, zest, juice and vanilla and stir to combine, then add the rest of the flour and stir until just combined (do not overmix). Spoon into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean. Cool in the tin.
Step 3 - Sift the icing sugar and mix with the grapefruit juice and white colour (if using) until it is a thick consistency but still dollopable (I know that sounds weird, you just want it runny enough to drip but not too runny).
Note: lovelies, don't use star jasmine on top of cakes as it is poisonous!