GRAPEFRUIT DRIZZLE CAKE

From Good Food reader Amy Bucks

Baking takes me back to being young; helping mum in the kitchen making jam tarts, sponge cakes. My love of baking comes from her, and she’s my biggest inspiration. Having a chronic illness means I’m limited in what I can do, but I still love to bake. I’m often flicking through old and new recipe books, planning my next bake. Blood oranges are one of my favourite fruits, but when they’re not in season, I use grapefruit.

I knew I wanted to incorporate it into one of my bakes, and a variation on a drizzle cake was the perfect way to allow its zingy flavour to shine.

SERVES 8 PREP 20 mins COOK 40 mins EASY V

185g unsalted butter, plus extra

for the tin

185g caster sugar

1 grapefruit, zested and ½ juiced,

plus extra zest to serve (optional) 3 large eggs

185g self-raising flour

½ tsp baking powder crème fraiche or mascarpone,

to serve

For the drizzle

½ grapefruit (from above), juiced 100g caster sugar

1 Heat the oven to 170C/150C fan/ gas 3. Butter an 18cm cake tin and line with baking parchment.

2 Beat the butter, sugar and grapefruit zest together using electric beaters until pale and fluffy, around 5 mins. Beat in the eggs, one at a time, and mix until combined.

3 Add the flour and baking powder, then pour in the grapefruit juice and mix gently until just combined. Spoon the batter into the tin and bake for 40-45 mins, or until a skewer comes out clean.

4 For the drizzle, mix the grapefruit juice and caster sugar together. When the cake is still warm, prick lots of holes in the top using a fork and slowly drizzle the cake with all the grapefruit syrup. Leave to cool fully in the tin, then remove. Cut into slices and serve with a dollop of mascapone and a grating of grapefruit zest, if you like.

PER SERVING 437 kcals • fat 22g • saturates 13g •

carbs 55g • sugars 37g • fibre 1g • protein 6g •

salt 0.4g