GRAPEFRUIT AND HONEY MIXING BOWL DRIZZLE CAKE

SERVES: 8-10 PART (A): WHAT YOU’LL NEED

■ 1 pink grapefruit

■ 2 lemons

■ 100g (3½oz/scant ⅓ cup) honey

METHOD

1 For best results, have everything at room temperature before you begin.

2 Zest the grapefruit and one of the lemons with a fine grater, then squeeze their juices into a medium-sized bowl, catching any seeds with your hands or a sieve (fine mesh strainer).

3 Add about a third of the zest to the juice, along with the honey.

4 Cook, uncovered, for 2-3 minutes until the mixture boils and infuses. Set aside while you prepare the cake.

PART (B): WHAT YOU’LL NEED

■ 200g (7oz) butter

■ 50g (1¾oz/2 tbsp) honey

■ 150g (5½oz/¾ cup) caster (superfine) sugar, ideally golden

■ 3 eggs

■ 200g (7oz/1⅔ cups) plain (all-purpose) flour

■ 50g (⅓ cup) fine cornmeal (or polenta)

■ 1 tsp bicarbonate of soda (baking soda)

■ 1½ tsp baking powder

■ ¼ tsp salt

METHOD

5 Place the butter in a large plastic bowl and cook, uncovered, for 1 minute on power level 5 so it becomes very soft (it’s okay if it melts a bit).

6 Tip in the honey along with the sugar and whisk hard for a few minutes until the mixture is light and smooth.

7 Beat in the eggs, one at a time, until well mixed, then add the flour, cornmeal, bicarbonate of soda, baking powder and salt.

8 Mix until just combined, then fold in the remaining citrus zest with a spatula, scraping down the sides and bottom of the bowl as you go.

PART (C ): WHAT YOU’LL NEED

■ 120g (4½oz/1 cup) icing (powdered) sugar

■ 1 tbsp lemon juice

■ Pink or red food colouring, as needed

■ Sprinkles, as needed

METHOD

9 Stir together the icing sugar, lemon juice and food colouring to make a drizzle-able pink icing, then pour this all over the cake and finish with a liberal scattering of sprinkles. Let the icing set before serving.