GRAPEFRUIT & POPPY SEED CAKE

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Grapefruit & poppy seed cake image

A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12

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
1 ½ tsp baking powder
225ml soured cream
zest 2 grapefruit , plus 3 tbsp juice
4 tsp poppy seed , toasted
100g caster sugar
25g butter
zest 1 grapefruit , plus 4 tbsp juice

Steps:

  • 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.

Nutrition Facts : Calories 605 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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