Thursday, March 5, 2015

Grapefruit and Poppy Seed Cake




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

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