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Martha's paloma drizzle cake
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125g butter, softened
175g caster sugar
2 British Blacktail Medium Free Range Eggs
½ pink grapefruit, zest and juice
1 unwaxed lime, zest and juice
175g plain flour
1 tsp baking powder
4 tbsp semi-skimmed milk
1 tbsp Tequila
100g granulated sugar
1. Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and line the base and sides with baking parchment.
2. Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Beat in the eggs and half of the grapefruit and lime zest. Add the flour and baking powder, stirring until the mixture is well combined, then add the milk.
3. Spoon into the prepared tin and bake for 45-50 minutes or until risen, golden and a skewer inserted into the centre comes out clean.
4. To make the drizzle topping, combine the grapefruit and lime juice together with the tequila and remaining zest. Stir in the granulated sugar, then spoon all over the top of the warm cake. Allow to soak in for 10 minutes before serving warm, or leave to cool completely. This cake will keep for up to 3 days stored in an airtight container.
Typical values per serving:
This recipe was first published in January 2020.