Pink Grapefruit Cake
A moist, tangy and delicious dairy-free cake. Don't skip the syrup and icing at the end!
Servings: 12 servings approx
Ingredients
- 2 cups flour
- 1 ¾ tsp baking powder
- 1 tsp salt
- 1 ⅔ cup sugar
- 1 tbsp grapefruit zest
- 2 large eggs
- 1 cup (soya) milk
- ¾ cup canola oil
- 1 tsp vanilla
- 1 cup grapefruit juice
- ⅔ cup sugar
- ¾ cup powdered sugar
- 1-2 tbsp grapefruit juice
Instructions
- Preheat over to 180C/350F. Line loaf pan with baking paper.
- Mix together the flour, baking powder, and salt
- Rub together the sugar and the grapefruit with your fingertips until sugar is moist and fragrant.
- Add eggs to the sugar and beat on medium about 3 minutes, until mixture is thick. With the mixer running, add soya milk, oil and vanilla. With mixer on low, add dry ingredients, until it is all combined.
- Pour the batter into the pan. Bake for 30 mins, rotate and then bake for another 30 mins (until a toothpick inserted in the centre comes out with crumbs and not with moist batter).
- Make the syrup: Combine grapefruit juice and sugar in a microwave bowl. Heat for 1 min on high and stir. Repeat until all the sugar has dissolved.
- After the cake is removed from the oven and allow it cool for 5 mins. Then using a tooth pick or skewer make deep holes in the cake. Brush the cake with the syrup and try to use up most of the syrup. It will seem like too much, but this will really give your cake added zing & makes it so moist.
- Let the cake cool and then remove it from the pan. (At this point you can double wrap the cake in plastic wrap and store in in the freezer. It keeps very well. When ready to serve, prepare the glaze.)
- The Glaze: Mix the powdered sugar and grapefruit juice until smooth. Before serving drizzle it over the cake allowing it to drip down the sides. Messy, sticky and so delicious.;;This cake will keep well at room temperature for about two days. Freezes well without the glaze.
