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Ingredients
175g Essential Unsalted Butter, softened, plus extra for greasing
175g caster sugar
1 Waitrose Florida Pine Grapefruit, scrubbed, zest and juice
3 Essential Free Range White Eggs
175g Essential Self-raising White Flour
½ tsp fine salt
1½ tbsp poppy seeds
3 tbsp Essential British Free Range Whole Milk
100g granulated sugar
Method
Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar with electric beaters for 2-3 minutes until light and fluffy, then beat in the grapefruit zest. Beat in the eggs, one at a time.
Fold in the flour, salt and poppy seeds, then stir in the milk until just combined. Pour the mixture into the loaf tin and bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean. Just before the cake comes out of the oven, mix the grapefruit juice with the granulated sugar.
Pierce the cooked cake all over with a skewer. Spoon the granulated sugar mixture over the top. Allow to cool completely in the tin before slicing to serve. This cake also freezes well – once cooled, wrap in foil, then freeze in an airtight container.
Cook’s tip
Poppy seeds
Use these to add a subtle nutty crunch to cakes and muffins. They’re also brilliant in salad dressings.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,589kJ/ 380kcals
Fat
22g
Saturated Fat
13g
Carbohydrates
40g
Sugars
24g
Fibre
1g
Protein
6g
Salt
0.6g
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