Ruby grapefruit tea cake for the win.
- 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
- 2 cups (320g) pure icing sugar, sifted
- ¼ cup (60ml) grapefruit juice, warmed
- 1 tsp butter, melted
- grapefruit rind, to decorate (see tip)
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.
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.