Grapefruit isn’t for everybody, however I find it irresistible. Particularly in these chilly, darkish, winter months, when it tastes so refreshing and welcome. Its tartness is mellowed by sweetness on this loaf cake, with its moist crumb. Including yoghurt to muffins is a gamechanger, bringing a refined tang and nearly silky texture. Add a basic icing sugar glaze to complete, and also you’ve obtained the proper afternoon pick-me-up.
Grapefruit yoghurt loaf cake
Prep 20 min
Prepare dinner 50 min
Serves 8
200g caster sugar
Zest and juice of 1 grapefruit
3 giant eggs
100ml impartial oil (sunflower or vegetable)
125g greek yoghurt
175g plain flour
1½ tsp baking powder
¼tsp bicarbonate of soda
½ tsp salt
For the syrup
Juice of ½ grapefruit
1 tbsp caster sugar
For the glaze
2-4 tbsp grapefruit juice
120g icing sugar
Warmth the oven to 180C (160C fan)/350F/gasoline 4, and grease and line a 900g loaf tin.
Put the sugar and grapefruit zest in a big bowl and rub collectively along with your fingertips till the sugar appears a bit like moist sand and it’s smelling aromatic. Add the eggs and oil, combine to mix, then stir within the grapefruit juice and the yoghurt.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda and salt, then add to the moist elements and blend till clean. Pour the batter into the ready tin and bake for 45-50 minutes. It’s prepared when a knife or steel skewer is inserted and comes out clear.
In the meantime, make the syrup. Put the grapefruit juice and sugar in a small saucepan, deliver to a simmer for 3 to 4 minutes, then take off the warmth.
When the cake is out of the oven, prick the highest throughout with a skewer, then pour the syrup over the cake and depart to seep via and funky.
To make the glaze, add a tablespoon of grapefruit juice at a time to the icing sugar till it’s a thick however pourable consistency.
When the cake is totally cool, spoon the glaze on high, nudging it down the edges, high with some further zest, then slice and serve.
