Today, I thought, I will definitely make that lemon drizzle cake I’ve been thinking about. Tart, sweet, maybe with some yoghurt, rescuing those lemons rolling around in the veg drawer. We’re going to London for a few days, so we’re trying to empty out the perishables before traveling. But then I found a forlorn grapefruit behind the lemons, with en edge cut off, in even worse shape than the lemons, so grapefuit drizzle cake it is.
Inspired by the baking guru Dan Lepard’s Lemon Drizzle Cake.
50g butter, melted
50ml sunflower oil
Zest of one grapefruit (does not need to be a forgotten one)
120g caster sugar
50g almonds, coarsely ground
150g plain flour
2 tbsp cornflour
2½ tsp baking powder
90ml grapefruit juice (or whatever the grapefruit provides)
50g icing sugar
Heat oven to 180C/350F and line a small loaf tin with baking paper. Melt butter. When slightly cooled, add oil and eggs and beat well. Add grapefruit zest, sugar, and ground almonds. Then add flour, cornflour and baking powder, along with 75ml of the grapefruit juice. (The rest is for a light icing later). Mix until smooth. Bake for 45-50 minutes, depending on your oven, until a cake tester comes out clean. Take out of oven and let cool slightly. Poke some small holes in the cake with the cake tester. Beat the remaining 15ml (or so) of grapefruit juice with the icing sugar, pour on cake and let cool slightly in tin.
Notes: I ground the almonds in the food processor and they were quite coarse, but the nubbly cake texture is pleasant. I reduced the sugar and icing sugar somewhat, so this is quite tart and fresh. Now, for a nice cup of tea!