Instructions

1. 1

   Preheat oven to 200°C/180°C fan/gas 2 and line a 20cm springform cake tin with baking paper.

   
   

2. 2

   For the batter: By hand or with a mixer, beat 200g golden caster sugar and the coconut oil together.

   
   

3. 3

   Keep mixing and add the eggs in one at a time, followed by the vanilla bean paste.

   
   

4. 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.

   
   

5. 5

   Spoon the batter into the cake tin and cook in the oven for 45 mins.

   
   

6. 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.

   
   

7. 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.

   
   

8. 8

   Retrieve the cake – if a skewer comes out clean, it’s done. Pop back in for 10 mins if not.

   
   

9. 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.

   
   

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

Serves 8

Total time required 1 hr

• Cooking time: 1 hr