Rain, rain go away, I've had enough of the wet socks and frizzy hair combo that makes coming back to work after Christmas a real joy, OK?
Seriously 2014, you are not off to a great start so far.
As a pale, autumn-loving red-head it is not often that I crave sunshine, but this week I am craving its warmth and happiness.
What better way to cheer myself up and introduce a little sunshine to my insides than bake this cake! Grapefruits are bright little balls of happiness, with their jewel-pink interior and deliciously fragrant zest, they can be a little bitter on their own, but in this cake; heaven.
This is another gem from the Smitten Kitchen cookbook. I have about 25 recipes bookmarked to try!
Once again I played with the recipe a little, mainly down to the fact I didn't have some of the ingredients. I never have buttermilk, and usually I substitute milk with a little lemon juice, but this time I didn't even have that! So I used yoghurt thinned with a little milk. Ideally I would of used natural yoghurt but all I had to hand was a vanilla crunch corner.... It totally worked though!
- 190g Plain Flour
- 2 tablespoons Grapefruit Zest
- 195g Caster Sugar
- 120ml Olive Oil
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1/4 teaspoon Bicarb of Soda
- 2 Tablespoons Grapefruit Juice
- 80ml Yoghurt (thinned with a teaspoon of milk)
- For the Syrup
- 2 Tablespoons Caster Sugar
- 80ml Grapefruit Juice
- For the Glaze
- 120g Icing Sugar
- 2 Tablespoons Grapefruit Jucie
I am ridiculously proud of these photos, I am steadily getting to grips with my new camera. What do you think?