- 350g softened butter
- 250g caster sugar
- 1 tsp vanilla extract
- 4 medium free-range eggs
- 3 Florida Grapefruit
- 250g self-raising flour
- 4 tbsp grapefruit marmalade
- 200g icing sugar, plus extra to dust
Step by step
Place 250g butter and the caster sugar into a large mixing bowl and beat together until light and fluffy.
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.
Zest the Florida Grapefruit fully into the cake mixture before sieving the flour into the bowl.
Using a metal spoon, fold the ingredients together to make a cake batter.
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.
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.
To make the marmalade glaze, heat the marmalade in a pan with enough freshly squeezed Florida Grapefruit juice to create a tasty glaze.
Beat together the remaining butter and icing sugar to make a butter icing.
To ice the cake, place the butter icing on the bottom layer, then drizzle with the marmalade glaze.
Top with the remaining cake and dust with a little extra icing sugar. Use a blowtorch to caramelise the top for a little crunch.