Pink Grapefruit Drizzle Cake Recipe
We are big fans of cake here at Weaver Dane, so I thought I’d give this Pink Grapefruit Drizzle Cake a go. Zesty, moist and tangy, this cake certainly brightened up Monday morning. Read on for my additional notes on the recipe and our team verdict – was this a ‘Star Bake’ or did it earn the ‘Wooden Spoon’ award?
- If you don’t have a Neff Circotherm oven, the correct oven temperature is 200C, Fan 180C, Gas Mark 6.
- When I beat the ingredients together with a wooden spoon, I found the mixture went very lumpy. I resorted to using a balloon whisk to get the mixture nice and smooth.
- My cake still looked very wobbly after 30 minutes baking. I kept testing with a cocktail stick every 5 minutes, and gave it about 45 minutes in total.
- The Neff recipe says caster sugar in the ingredients for the topping, but granulated sugar in the instructions. To be honest, I don’t think it really makes much difference one way or the other, but I went with granulated sugar. I felt this would make the mixture more syrupy, which is what we’re aiming for at this point.
Unfortunately, I was so busy being smug at having spotted the discrepancy in the recipe, I didn’t read the instructions properly! For the first topping, you mix 2 tbsps of sugar with just 2 tbsps of grapefruit juice, NOT the juice of an entire half grapefruit!
I compensated by using just 2 1/2 tbsps of the syrup for the first topping, and saved the remaining syrup to mix with the icing sugar at step 6.
- I’m not the most patient of bakers, and I had limited time in the kitchen. So, after the cake had firmed up a little and absorbed most of the syrup topping, I removed it from the tin and left it to cool still in the loaf liner on a wire rack to speed the cooling. I know from past experience you can’t put an icing topping on a cake while it is still warm, as the warmth makes the icing slide straight off!
- It probably depends on how juicy your grapefruit is, but I found I needed all my remaining grapefruit juice to make the icing topping. I even added a splash of water as well. Having said that, it is definitely easier to add more liquid than try and thicken up icing that is too runny. So, start with a small amount of juice and gradually add more until you achieve the desired consistency.
- I sliced the grapefruit while the cake was baking and left it on some kitchen roll on a plate to absorb the excess juice, which seemed to work well.
- Remove the grapefruit slices before cutting the cake to get nice neat slices.
This pink grapefruit drizzle cake recipe was unanimously voted a winner by our discerning panel of testers! It has a lovely moist texture, and a distinctive grapefruit flavour. The zest and the juice add a nice warm hint of colour to the sponge, and the grapefruit cuts through the sweetness of the icing drizzle topping. As an added bonus, this recipe is vegan, so it is dairy-free and egg-free.
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