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Ruby grapefruit tea cake


Ruby grapefruit tea cake

Ruby grapefruit tea cake

Ingredients

  • 125g butter, at room temperature
  • ¾ cup (165g) caster sugar
  • 2 eggs
  • Grated rind of 1 ruby grapefruit
  • 1 ½ cups (225g) self-raising flour
  • ¾ cup (180ml) ruby grapefruit juice
  • icing
  • 2 cups (320g) pure icing sugar, sifted
  • ¼ cup (60ml) grapefruit juice, warmed
  • 1 teaspoon butter, melted
  • Grapefruit rind, to decorate (see tip)

Method

  1. Preheat oven to 190°C or 170°C fan. Grease and line a 20cm ring pan.
  2. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add grapefruit rind. Fold through flour and grapefruit juice alternately, beginning and ending with flour.
  3. Pour into prepared pan. Bake for 30-35 minutes, until a skewer inserted comes out clean. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  4. To make icing, mix together all ingredients until smooth. Pour over cake. Top with grapefruit rind to serve, if you like.
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