Photo: David Holifield
Grapefruit & poppy seed cake
12 ingredients
20 min + 40 min
Serves 8
openrecipes
A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze
Estimated Nutrition (whole recipe, rough)
799
Calories
21g
Protein
24g
Fat
122g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g butter , softened, plus extra for the tin
- 300g plain flour , plus a little extra for dusting
- 300g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 225ml soured cream
- zest 2 grapefruit , plus 3 tbsp juice
- 4 tsp poppy seeds , toasted
- 100g caster sugar
- 25g butter
- zest 1 grapefruit , plus 4 tbsp juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes