Ingredients

Step by step

1. Place 250g butter and the caster sugar into a large mixing bowl and beat together until light and fluffy.

2. Add the vanilla extract and then the eggs, one at a time. It’s important to fully mix each egg in before adding the next one.

3. Zest the Florida Grapefruit fully into the cake mixture before sieving the flour into the bowl.

4. Using a metal spoon, fold the ingredients together to make a cake batter.

5. Divide the mixture equally between 2 x 20cm sandwich cake tins and bake in a pre-heated oven at 190°C, fan 170°C, gas 5 for 20-25 minutes or until fully baked and golden.

6. When the cakes are ready, remove from the oven and leave to cool for 10 minutes in the tin before transferring to a cooling rack.

7. To make the marmalade glaze, heat the marmalade in a pan with enough freshly squeezed Florida Grapefruit juice to create a tasty glaze.

8. Beat together the remaining butter and icing sugar to make a butter icing.

9. To ice the cake, place the butter icing on the bottom layer, then drizzle with the marmalade glaze.

10. Top with the remaining cake and dust with a little extra icing sugar. Use a blowtorch to caramelise the top for a little crunch.