This recipe uses fresh grapefruit juice to infuse a refreshing citrus flavour with hints of thyme. Not only does the yoghurt’s acidity give the cake its structure, but also keeps the cake amazingly moist! Aromatic, elegant and flavourful, this treat will make quite the impression among family and friends.
Yields1 Serving
Ingredients
For the cake
240 g plain flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
180 g caster sugar
240 g plain Greek style yoghurt
4 sprigs of thyme, leaves picked
3 eggs
Zest of 1 ruby grapefruit
70 ml ruby grapefruit juice (about half a grapefruit)
½ tsp vanilla extract
100 g coconut oil, melted
For the topping
100 g granulated sugar
½ grapefruit, juiced
4 sprigs thyme, plus more to decorate
Dried rose petals, to decorate
Instructions
1
Preheat your oven to 170C.
2
Sift together the flour, baking powder, baking soda and salt into a large bowl.
3
Into the large mixing jug of your Triblade System Pro, add all of the other ingredients and using the Triblade mixer fitted with the balloon whisk, thoroughly combine the wet ingredients.
4
Add the wet ingredients to the dry and carefully mix with the whisk on the lowest speed. Once the mixture is combined, pour into a parchment lined loaf tin and bake in the preheated oven for 1 hour, until a skewer inserted into the middle of the loaf comes out clean.
5
Whilst the cake is still hot from the oven, mix together the granulated sugar and thyme leaves, so that the leaves get a bashed about, then add the grapefruit juice and mix together.
6
Poke holes into the cake using a skewer, then tip the grapefruit juice and sugar mixture over the cake, spreading it all over.
7
Scatter the top with thyme sprigs and rose petals. Leave the cake to cool in the tin and allow the syrup to soak into the cake and dry to create a crunchy topping.
- Tags: #cake
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
