Grapefruit cake

Seriously zingy.

I really hate food waste, so when confronted by fruit, or vegetables in my fridge that look a little tired and weary, I often turn them into cake. Hurrah for the power of Google.

A sad little grapefruit needed something doing, and inspired by Joy the baker, I made this rather lovely grapefruit sandwich cake. But on my first go, I used a white grapefruit instead of pink, and went with a grapefruit buttercream to sandwich the two cakes together. I’m not so keen on bundt tin cakes. They can  tend towards the dry end of the scale, and I’d far rather my cakes were moist with a good crumb.

Quite the hit on it’s inaugural outing. Have made it again, several times, and with a blood orange grapefruit as well as a pink one. My Mum’s quite keen on a tangy citrus cake, and this went down very well.

Widely agreed to be rather unusual, light and uplifting (down to the yogurt I think) as well as rather zingy.

Easily made with gluten-free flour, and I also substitute Dorset Sheep yogurt for cow’s because I can’t have cow’s milk, but I’m fine with sheep. And it tastes much nicer than goat.