Pink grapefruit drizzle cake – a light and fluffy cake with a zesty pink grapefruit drizzle! If you’re a fan of citrus cakes you will love it!
I’ve been meaning to do some with grapefruits for a while. They tend to be reserved just for breakfast time, which is a bit of a shame because their tart, fresh, zesty flavour is perfect for desserts.
I was dreaming of either a pink grapefruit curd filled, fluffy meringue topped tart or a zesty, syrup drenched drizzle cake. The drizzle won this time only because it was the easier option. But that tart is so on my bake list…
Back to the drizzle though. This cake is delicious. Light, fluffy and sticky with syrup.
A little semolina lightens up the texture a little and brings a slight yellow sunshine colour. It’s a nice addition but by no means essential, so if you don’t have any semolina in your cupboard you could just add another 50g of flour.
It’s crucial that the syrup is cool when your pour it over the cake. If it’s hot, it will pour right through your cake and make it soggy. Not a huge disaster, but you won’t get that gorgeous sticky, sugary top that is so desirable.
want to see more simple cake recipes? Check these out…
Zesty pink grapefruit replaces lemons in a variation of the classic drizzle cake. The perfect balance of sweet and sharp.
- 200 g caster sugar
- Finely grated zest of 2 pink grapefruits
- 200 g soft butter
- 4 medium eggs, beaten
- 150 g self raising flour
- 1 tsp baking powder
- 50 g fine semolina
For the syrup:
- 80g granulated sugar
- Juice of one pink grapefruit
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and base line a 20cm round cake tin.
- Place the sugar and grapefruit zest in a large bowl. Using your fingers, rub the zest into the sugar until the sugar is damp and fragrant from the zest oils. Add the butter and cream the mixture until very light and fluffy.
- Add the beaten eggs, a little at a time, beating well after each addition. Sieve the flour, baking powder and semolina together and fold into the mixture.
- Pour into the cake tin and bake for 40-45 minutes or until the cake is golden and springs back when the top is lightly pressed. A skewer inserted into the middle of the cake should emerge clean. If the skewer emerges with raw cake batter stuck to it, return the cake to the oven, checking every few minutes.
- While the cake is in the oven, make the drizzle by heating the sugar and grapefruit juice in a small pan over a low heat. Once the sugar has melted, increase the heat to a gentle simmer and let it bubble gently for a few minutes until slightly reduced and syrupy. Remove from the heat and set aside.
- When the cake is done, leave to cool in the tin for 10 minutes before turning out onto a wire rack with a plate underneath to catch any drips from the glaze.
- Using a skewer, poke holes all over the surface of the cake. Evenly pour the syrup all over the top.
- For the glaze, mix together 75g icing sugar and about 1 tablespoon of grapefruit juice until you have an icing that coats the back of spoon. If the glaze is too thick, add a little more juice or water. Pour the glaze all over the top of the cold cake.
You could of course omit the glaze and serve the cake as it is. I got a little fancy here and decorated it with a dusting of icing sugar and candied grapefruit slices. Absolutely non-essential, but pretty to look at.
Amount Per Serving: Calories: 392Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 108mgSodium: 396mgCarbohydrates: 54gFiber: 2gSugar: 36gProtein: 5g