Sunday Magazine Recipe: Pink Grapefruit Cake with Pink Honey Cream Cheese Icing 

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Grapefruit might seem like an unusual ingredient to bake with, but I was pleasantly surprised with this recipe. The grapefruit zest and juice adds an incredible tang, but lemon, lime or orange would have a similarly lovely effect. 

Pink Grapefruit Cake with Pink Honey Cream Cheese Icing

Serves 12

150g butter, softened
150g light muscovado sugar or soft brown sugar
1 tsp vanilla extract
3 organic eggs
150g spelt or regular flour
50g ground almonds
2 tsp baking powder
125ml sour cream
Zest and juice of 2 pink grapefruit 

Honey vanilla cream cheese icing
150g butter, softened
75g light muscovado sugar
3 tbsp honey
1 tsp vanilla extract
150g cream cheese
1 tsp freeze-dried raspberry powder 

To decorate
1 pink grapefruit
Finely chopped pistachios

Preheat oven to 170C. Line a 22cm tin with baking paper.

In the bowl of an electric mixer, beat the butter, sugar and vanilla together until pale, light and fluffy. Mix in the eggs one at a time, scraping down the sides of the bowl as needed. In two parts, add the flour, ground almonds and baking powder. Mix until just incorporated. Next add the sour cream, zest and juice and mix until just incorporated. Be careful not to overmix.

Pour the batter into the tin and spread out to the sides.

Bake for approximately 40 minutes, or until golden in colour, springy to the touch and a skewer inserted comes out clean. Allow to cool for 10 minutes before turning out on a cooling rack.

Meanwhile, make the honey cream cheese icing. In the bowl of an electric mixer, beat the butter, sugar, honey and vanilla together until pale and fluffy. Gradually beat in the cream cheese until smooth. Finally, fold through the raspberry powder.

Once the cake is fully cooled, neatly ice the top of the cake. 

Using a sharp knife, cut the pink grapefruit into rounds, as thin as you can get them. Decorate the cake with them as desired. Scatter with some finely chopped pistachios. Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

Photos: James K Lowe 

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RecipesJordan Rondel