Grapefruit and Poppyseed Drizzle Cake Recipe
Grapefruit & Poppyseed Drizzle Cake Recipe Ingredients
For the cake:
225g Butter or Cake Margarine
225g Caster Sugar
225g Matthews Cotswold Self Raising Flour (Organic or Conventional)
4 Eggs
3tbsp Milk
Zest of 2 Large Pink Grapefruits
2 and ½ tbsp Poppy Seeds
Pinch of Salt
For the drizzle:
Juice of 2 large Pink Grapefruits
150g Granulated Sugar
Citrus packed and full of fruity flavour, this great bake is perfect for your afternoon tea spread! Using both zest and juice of two large grapefruits, this simple drizzle cake recipe is extremely distinctive and sure to impress! Supplied to us for Afternoon Tea Week 2024 by our pro baker Sophie Carey.
- Baker: Sophie Carey
- Makes: 2 Loaf Cakes
- Prep time: 30 Minutes
- Bake time: 25-35 Minutes
- Flours used: Matthews Cotswold Self Raising (Organic or Conventional)
Grapefruit and Poppyseed Drizzle Cake Recipe Method:
- Grease and line 2 small loaf tins, and preheat your oven to 180 degrees Celsius.
- Using the all-in-one method, combine your cake ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined and smooth - this should take 3-4 minutes.
- Deposit the cake mixture evenly across both loaf tins, and give them a small tap on the counter to get rid of any large air pockets.
- Bake for 25-35 minutes, or until golden brown. You can test them for being done by inserting a skewer into the middle of the cake - it should come out clean.
- Combine the sugar and grapefruit juice and poke the cakes a few times with a skewer (do this while still warm and in their tins). Pour the drizzle evenly over both cakes and leave them in the tins to cool completely. This will help them suck up all the lovely drizzle!
- Remove from the tins to serve - you can dust with icing sugar or drizzle with a simple water icing for an added detail.
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