A little while ago Acer asked me to do a little cooking demo at their A Touch More You blogger event held at Monaghan Farm. I decided to bake because I had really got the hang of it especially loaves like banana, lemon and even granadilla, so I was super confident. Then in walked the bloggers and among them was Alida Ryder and Meg Pascoe, I broke into a cold sweat! Why? because Alida’s recipes are my go to baking recipes and Meg makes the best brownies in Jozi.
The idea was to use seasonal produce so I went with grapefruit and added a savoury element with rosemary. After all my angst the Grapefruit cake was a hit with Alida and Meg too. I made two variations of the Grapefruit cake from the same recipe the night before and dressed the cakes with icing as part of the demo. I dusted the loaf/traybake with icing sugar and glazed the bundt.
Cake – I used the cake recipe from The Yellow House blog here, the plain yoghurt option instead of buttermilk. Also half way through the baking process I covered the cake with foil to stop it from browning too much.
Syrup – I also drenched both cakes with grapefruit & rosemary syrup 10 minutes after taking them out of the oven while they are still cooling in the pan. For the syrup, in a small pan combine the 1/2 cup grapefruit juice and remaining 1 tablespoon sugar with two sprigs of rosemary until the sugar dissolves and the mixture is clear. Remove the rosemary sprigs, poke a couple of holes into the cake and pour the syrup over the cake. Leave it
Glaze – I used the glaze recipe for the bundt cake from Smitten Kitchen blog here.
Serve for breakfast or afternoon tea, enjoy!