Grapefruit and Chia Seeds Cake

Ingredients

Sponge
175g Matthews Cotswold Organic Self Raising Flour, sifted
75g ground almond flour
100g caster sugar
150ml grapefruit juice
100ml vegetable oil
3 large eggs
2 teaspoons chia seeds
Few drops red food colouring

Frosting
500g mascarpone cheese
330ml double cream
100g icing sugar
1&1/2 teaspoon vanilla extract

Buy the flour:

Organic self raising flour, super fine
Organic Self Raising Flour

Grapefruit and Chia Seeds Cake

Ingredients

Sponge
175g Matthews Cotswold Organic Self Raising Flour, sifted
75g ground almond flour
100g caster sugar
150ml grapefruit juice
100ml vegetable oil
3 large eggs
2 teaspoons chia seeds
Few drops red food colouring

Frosting
500g mascarpone cheese
330ml double cream
100g icing sugar
1&1/2 teaspoon vanilla extract

Baker: Gabriella Morelli

Serves: 10
Prep time: 30 mins, plus cooling time
Bake time: 25-30 mins
Flour used: Matthews Cotswold Organic Self Raising

Method:

  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Grease and line two 5 inch round cake tins.
  3. In a large mixing bowl, add the eggs, oil, sugar, grapefruit juice and mix with an electric whisk, until everything is blended.
  4. Add the flour and ground almonds and mix until well combined.
  5. Add the chia seeds and food colouring and mix gently.
  6. Divide the mixture between the two tins and bake in the oven for about 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  7. Turn onto a cooling rack and leave to cool completely.
  8. In the meantime prepare the frosting. Place all the ingredients in the bowl of a mixer and beat for a few mins until the desired consistency is reached.
  9. Once the sponges are completely cooled down, assemble and decorate the cake to your liking.
  10. Transfer to the fridge and chill for a few hours before serving.
  11. Enjoy!


Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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