serves
6
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 125 g butter, at room temperature
- ¾ cup (165g) caster sugar
- 2 eggs
- grated rind of 1 ruby grapefruit
- 1 ½ cups (225g) self-raising flour
- ¾ cup (180ml) ruby grapefruit juice
Icing
- 2 cups (320g) pure icing sugar, sifted
- ¼ cup (60ml) grapefruit juice, warmed
- 1 tsp butter, melted
- grapefruit rind, to decorate (see tip)
Instructions
1. Preheat oven to 190°C or 170°C fan-forced. Grease and line a 20cm ring pan.
2. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add grapefruit rind. Fold through flour and grapefruit juice alternately, beginning and ending with flour.
3. Pour into prepared pan. Bake for 30-35 minutes, until a skewer inserted comes out clean. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
4. To make icing, mix together all ingredients until smooth. Pour over cake. Top with grapefruit rind to serve, if you like.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
