Grapefruit loaf cake

Welcome spring with this zesty, tangy cake.

CUTS INTO 12 slices PREP 15 mins plus cooling

COOK 50 mins EASY V

75ml sunlower oil, plus

extra for the tin 2 unwaxed ruby red grapefruit, zested and juiced

200g Greek yogurt 2 eggs

1 Oil a 900g loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/ gas 4. Whisk 3 tbsp of the grapefruit juice with the oil, yogurt and eggs in a large jug. Combine the grapefruit zest and 200g of the caster sugar in a large bowl using your hands for 30 seconds, or until the mixture is damp and sandy. Mix the ground almonds, polenta, flour and baking powder into the sugar mixture. Make a well in the middle and pour in the wet ingredients. Stir well with a wooden spoon.

2 Tip the batter into the tin and smooth the surface. Bake for 45-50 mins, or until a skewer inserted into the middle comes out clean.

250g golden caster sugar 50g ground almonds 50g polenta

200g self-raising lour 1 tsp baking powder 100g icing sugar

Leave to cool slightly, then poke a few holes into the top using the skewer.

3 Meanwhile, combine 50ml of the remaining grapefruit juice with the rest of the caster sugar in a saucepan. Bring to a simmer and cook for 5 mins. Pour the syrup over the warm cake, then leave to cool in the tin for 15-20 mins. Turn out onto a wire rack and leave to cool completely. Stir the icing sugar and remaining grapefruit juice (or about 1 tbsp) together into a thick icing. Put the cake on a board and drizzle over the icing before serving.

PER SERVING 310 kcals • fat 11g • saturates 2g • carbs 47g • sugars 30g • ibre 1g • protein 5g • salt 0.4g