Grapefruit polenta cake
Serves 8-10 | prep 20 mins | total time
- zest and juice of 1 pink grapefruit
- 175g butter, softened
- 200g caster sugar
- 3 large eggs, beaten
- 125g ground almonds
- 100g polenta
- 2 tsp baking powder
For the syrup
- 2 pink or white grapefruit
- 75g caster sugar
- 50g pomegranate seeds
The cake can be made the day before, spoon over half the syrup then mix the remaining syrup with the grapefruit and chill, allow to come to room temperature to serve.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm round springform cake tin with baking paper.
- Beat the butter and sugar until light; beat in the eggs, ground almonds, polenta and baking powder. Stir in the grapefruit zest and 5 tablespoons of the juice.
- Pour the mixture into the prepared tin and bake for 35-40 minutes.
- While the cake is cooking, prepare the syrup. Cut away all the peel and pith from the 2 grapefruits; hold them over a bowl to catch the juice, then using a sharp knife cut between the membranes to remove the grapefruit segments. Drain the fruit, pouring the juice into a small pan. Add any remaining juice from the first grapefruit too, and stir in the caster sugar. Dissolve on the heat, stirring. Then bring to the boil; reduce the heat and simmer for 7 minutes until syrupy. Take off the heat and allow to cool.
- Remove the cake from the oven and remove from the tin. Pour over half the syrup; leave to cool. Add the grapefruit segments to the remaining syrup and use to top the cake; scattered with the pomegranate seeds.