Baker: Gabriella Morelli

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


  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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