Grapefruit and Poppy Seed Cake
Ingredients
·
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
·
1½ tsp baking powder
·
225ml soured cream
·
zest 2 grapefruit, plus 3 tbsp juice
·
4 tsp poppy seeds, toasted
For the icing
·
100g caster sugar
·
25g butter
·
zest 1 grapefruit, plus 4 tbsp juice
Method
1. 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.
2. 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.
3. 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.
Recipe from Good Food magazine, October 2012
