Grapefruit & Blueberry Yoghurt Loaf Cake

Grapefruit & Blueberry Yoghurt Loaf Cake

I’ve had this grapefruit in the fridge since January.  It came with a delivery from Abel & Cole and it spent about 2 weeks in the fruitbowl minding its own business and then we went away so I popped it into the fridge… and there it stayed until today. Don’t get me wrong, I love grapefruit.  I very rarely buy them but if they’re in front of me, I will eat it (or drink the juice if it’s mixed with tequila…)

Anyway, it smelt perfectly fine… itwas soft but still had a bit of give and I felt it could be used in a cake. And boy was it good.  I’m so glad I kept it and proof that you really shouldn’t throw anything out until it’s literally crawling out of the door on it’s own newly sprouted legs.

Recipe:

I’m using the ‘weigh the eggs’ method which I find is a foolproof way to make a loaf cake. As the name suggests, you weight the eggs in their shells and then use the equivalent weight of sugar, butter and flour. My 3 eggs came in at 173g but you should follow the same method based on the weight of your eggs.

For the cake:

• 3 eggs (weighing 173g) beaten
• 173g sugar
• The finely grated zest of one grapefruit
• 173g butter
• 1 large tablespoon Greek yogurt
• 173g self-raising flour (or plain flour mixed with 2 teaspoons baking powder)
• The juice of half a pink grapefruit
• 75g blueberries

For the topping:

• 150g icing sugar
• The juice of half a pink grapefruit
• 2 tablespoons cream cheese
• 1 tablespoon Greek yogurt

Preheat the oven to 170C (fan) 338F

Grease and line a 2lb loaf tin – I used this one.

Place the sugar into the bowl of a stand mixer and add the grapefruit zest. Use your fingertips to rub this in. Add the butter and yoghurt and beat well on a medium to high speed for about 4 mins until the mixture is pale and fluffy.

Now add the eggs and the flour and beat on a medium speed for 3 minutes. Add the grapefruit juice and blueberries and beat for 1 minute more.

Pour the mixture into your loaf tin and bake for 35-45 minutes until the cake is golden and risen and a skewer inserted comes out clean. Allow to cool for 30 mins in the tin and then on a wire rack until completely cool.

Meanwhile make the topping by combing all the ingredients in a bowl and whisking until smooth. You want a thick pouring cream consistency. Slice the cake and pour the topping over each slice.

For more cake recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!