Ingredients
- 2 tsp of thyme leaves, finely chopped (plus extra stalk for the syrup)
- 300 g of golden caster sugar
- 200 g of coconut oil
- 6 medium eggs
- 1 tsp of vanilla bean paste
- 250 g of ground almonds
- 1.5 tsp of baking powder
- 50 g of pistachios
- 1 tsp of caster sugar
- 3 red grapefruits
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 2 and line a 20cm springform cake tin with baking paper.Step 2
For the batter: By hand or with a mixer, beat 200g golden caster sugar and the coconut oil together.Step 3
Keep mixing and add the eggs in one at a time, followed by the vanilla bean paste.Step 4
Finely grate the zest of 2 grapefruits into the mixture, then add 1tsp thyme, the ground almonds and baking powder, mixing thoroughly in between.Step 5
Spoon the batter into the cake tin and cook in the oven for 45 mins.Step 6
For the syrup: Juice the 2 zested grapefruits into a small pan and add the thyme stalk and remaining 100g golden caster sugar. Bring to the boil, then turn down and cook until it’s reduced by half and syrupy – carefully remove the stalk and set aside.Step 7
For the topping: Blitz the pistachios, 1tsp caster sugar and remaining 1tsp thyme to form a crumb. Slice the final grapefruit into rounds, cutting away the rind, but saving some zest to decorate.Step 8
Retrieve the cake – if a skewer comes out clean, it’s done. Pop back in for 10 mins if not.Step 9
Cool for 10 mins, then lift out onto a plate. With a skewer, poke holes over the top and spoon the syrup over. Decorate with the grapefruit, zest and scatter the pistachio crumb over before serving.