Todd Eyre
This recipe first appeared in Food magazine.
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Ingredients
Citrus glaze
Method
1.Preheat oven to 180°C. Grease and line the base of a 20cm loose-bottom cake tin or ring tin, or grease a silicone bundt tin.
2.Beat the butter in a mixer until fluffy. Add the sugar and grapefruit zest and mix until light. Beat in the eggs, one at a time; don’t worry if the mixture splits. Reduce the speed and beat in the sour cream, grapefruit juice and marmalade.
3.Add the flour, baking powder, soda and salt, and mix to a smooth batter.
4.Pour into the prepared tin and bake for 55-60 minutes, until the cake is golden and springy. Remove from tin and cool on a rack.
5.Make the citrus glaze (see below). Spread the glaze over the warm cake and allow the cake to cool before slicing.
Citrus glaze
6.Combine the juice and marmalade and stir into the icing sugar.
Note
- Any citrus marmalade can be used. If it is very chunky you may wish to sieve it before adding to the glaze. – Use a citrus syrup instead of making the glaze, or simply dust with icing sugar.
