For this delicious cake, toast the poppy seeds in a dry frying pan to add extra flavour. For special occasions, I like to fill the centre with extra grapefruit or ice cream. If you don’t have a ring tin, a 23cm tin will be fine.
Ingredients
| 170 g | Butter, softened |
| 300 g | Caster sugar |
| 3 | Eggs |
| 1 tsp | Vanilla |
| 300 g | Plain flour (Main) |
| 1 ½ tsp | Baking powder |
| 1 | Grapefruit, zest (Main) |
| ¼ cup | Poppy seeds, toasted (Main) |
| 150 ml | Yoghurt |
Syrup
| ½ cup | Caster sugar |
| 1 Tbsp | Butter |
| ½ cup | Grapefruit juice (Main) |
| 1 drizzle | Icing sugar |
| 1 pottle | Creme fraiche, to serve |
Directions
1. Preheat an oven to 170C. Butter a 25cm ring tin and line the base with baking paper.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and then add vanilla. Fold through the flour, baking powder, zest, juice, poppy seeds and yoghurt. Spoon into the tin andc smooth the top. Bake for 45 minutes or until a skewer comes out clean.
3. While the cake bakes make the syrup. In a small pot place the sugar, butterand juice stirring until the sugar hasdissolved. Bring to a simmer, then removefrom the heat.4. Spoon the syrup over the cake whilewarm in the tin. Tip on to a serving plate.Dust with icing sugar and serve with adollop of creme fraiche.
See more of Angela's citrus recipes
