Ingredients
- 3 Florida Grapefruit
- 4 eggs
- 250g flour
- 250g butter, softened
- 125g white sugar
- 125g brown sugar
Instruction
- Prepare the grapefruit: peel and slice the Florida Grapefruit into thin circles.
- Extract the juice: take the remaining grapefruit peels and centres, squeeze out every drop of juice into a pan, and add the white and brown sugar.
- Create the caramel: bring the mixture to a boil, then add the grapefruit slices and let them bubble away for a couple of minutes.
- Remove from the heat and leave to cool for 10 minutes, then carefully transfer the grapefruit slices and caramel to the bottom of a round cake tin, arranging them in a single layer.
- In a mixing bowl, whisk together the butter and sugar until light and fluffy.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Gently fold in the flour, keeping as much air in the mixture as possible.
- Pour the cake batter over the caramelised Florida Grapefruit in the cake tin, spreading it out evenly.
- Preheat your oven to 170°C and bake for 30–40 minutes, or until the sponge is golden and firm to the touch.
- Once baked, remove from the oven and let it rest for 15 minutes before carefully turning it out onto a serving plate.
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