The BBC Good Food logo
Grapefruit & poppy seed cake

Grapefruit & poppy seed cake

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal605
fat30g
saturates17g
carbs79g
sugars53g
fibre2g
protein7g
low insalt0.7g
Advertisement

Ingredients

For the icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.

  • STEP 2

    Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.

  • STEP 3

    Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.

RECIPE TIPS
DON'T HAVE THE RIGHT TIN?

If you want to buy a bundt tin, you can find lots of good versions online, but if not, you can make this cake in a 20cm, deep round tin. Just bake for an extra 20-25 mins instead.

Goes well with

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content