I had some grapefruit given to me this week and I made shortbread but also wanted to make a cake.
I decided to pair it with ginger and make in my Bundt cake tin to make it a bit special! It also fits into a 2lb loaf tin and works really well just as a drizzle loaf too.
I have also added a grapefruit icing and some crystallised ginger and it is packed with flavour!
This is a very quick all in one recipe which means no creaming butter with sugar etc just put all the ingredients in the stand mixer and mix until all the ingredients are combined and smooth. I also prefer to use Stork to butter - I have tried both and for the extra expense of butter I don’t think the taste difference is worth it.
To start pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease a Bundt tin with cake release spray. I used a Nordic Ware Fleur De Lis Bundt Pan, Original Cast Aluminium Bundt Tin 10 cup capacity. Bundt tin available on Amazon
In the bowl of a stand mixer add Stork/ butter, caster sugar, eggs, self raising flour, ground ginger, stem ginger and zest of the grapefruit.
Mix on medium speed until all the ingredients are incorporated and smooth.
Put the mixture into the tin and level the top.
Bake for 45-50 minutes or until a cake tester comes out clean.
Meanwhile juice 1/2 of the grapefruit and mix with the caster sugar.
Turn out of the tin onto a plate or cake stand.
Brush the sugar mix over the top of the cake and leave to cool. I use a pastry brush as I think you get a more even covering but you could use a spoon if you don’t have a brush.
Leave to cool completely while you make the icing.
To make the icing put the sieved icing sugar and juice of the other half of the grapefruit in a small bowl and mix until smooth.
Then spread the icing on with a pallet knife and sprinkle with crystallised ginger.
Pink Grapefruit & Ginger Bundt Cake
Sarah’s slices: 10
Sarah's skill: Easy
Baking time: 45-50 minutes
Ingredients:
Cake:
190g Stork or Unsalted Butter
190g Caster Sugar
3 Large Eggs
220g Self Raising Flour
2 Balls of stem ginger cut finely
1 Tbsp Ground ginger
Zest of 1 grapefruit
Drizzle:
50g Caster Sugar
Juice of a 1/2 Grapefruit
Icing:
150g Sieved icing sugar
Juice of a 1/2 Grapefruit
Crystallised ginger for decoration
Method:
Preheat oven to180 degrees centigrade (160 Fan) Gas Mark 4.
Grease a Bundt tin with cake release spray. I used a Nordic Ware Fleur De Lis Bundt Pan, Original Cast Aluminium Bundt Tin 10 cup capacity.
In the bowl of a stand mixer add stork/ butter, caster sugar, eggs, self raising flour and zest of the pink grapefruit.
Mix on medium speed until all the ingredients are incorporated and smooth.
Put the mixture into the tin and level the top.
Bake for 45-50 minutes or until a cake tester comes out clean.
Meanwhile juice half of the grapfruit and mix with the caster sugar.
Take out of the oven and turn out of the tin onto a plate or cake stand.
Brush the grapefruit/ sugar mix over the top of the cake and leave to cool.
Leave to cool completely while you make the icing.
To make the icing put the sieved icing sugar and juice of the other half of the grapefruit in a small bowl and mix until smooth.
Ice the top of the cake with a pallet knife then sprinkle with the crystallised ginger.
Sarah’s extra slice........
I used a Nordic Ware Fleur De Lis Bundt Pan, Original Cast Aluminium Bundt Tin 10 cup capacity.
I suggest using a good quality zester / grater like the Microplane available on Amazon
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