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- Pink Grapefruit Cake with Tahini Cream
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Search results for 295 g of unsalted butter, at room temperature, plus extra for the tins
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Search results for 1 tsp of vanilla bean paste
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Search results for 3 medium eggs, beaten
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Search results for 200 g of self-raising flour
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Search results for 2 grapefruit, finely zested, ½ juiced and 1½ segmented and chopped
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Search results for 400 g of cream cheese, beaten
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Search results for 60 g of icing sugar, sifted
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- 340gOrdinarily £4.41 per kilo(£4.41 per kilo)Price£1.50
Search results for 1 tbsp of tahini
- 300gOrdinarily £10.67 per kilo(£10.67 per kilo)Price£3.20
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Search results for 4 tbsp of pink grapefruit marmalade
- 340gOrdinarily £6.62 per kilo(£6.62 per kilo)Price£2.25
Search results for 250 g of caster sugar
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Ingredients
- 295 g of unsalted butter, at room temperature, plus extra for the tins
- 1 tsp of vanilla bean paste
- 3 medium eggs, beaten
- 200 g of self-raising flour
- 25 g of cornflour
- 1 tsp of baking powder
- 65 ml of whole milk
- 2 grapefruit, finely zested, ½ juiced and 1½ segmented and chopped
- 400 g of cream cheese, beaten
- 60 g of icing sugar, sifted
- 1 tbsp of runny honey
- 1 tbsp of tahini
- 4 tbsp of pink grapefruit marmalade
- 250 g of caster sugar