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Grapefruit, Almond and Thyme Cake

Grapefruit, Almond and Thyme Cake

Brought to you by: OcadoLife
    8 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

A tangy take on the classic drizzle cake, using sweet and tart ruby grapefruit.

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Ingredients

  • 300g golden caster sugar
  • 200g coconut oil
  • 6 medium eggs
  • 1 tsp vanilla bean paste
  • 3 red grapefruits
  • 2 tsp thyme leaves, finely chopped (plus extra stalk for the syrup)
  • 250g ground almonds
  • 1½ tsp baking powder
  • 50g pistachios
  • 1 tsp caster sugar

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.

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