Grapefruit is our favourite winter citrus and one that we think it is totally undersold for its deliciousness. It’s zingy, tartness pairs well with a bit of sweetness, so works beautifully in deserts. And by desert, we don’t mean half a grapefruit sprinkled with a bit of sugar and topped with a maraschino cherry, 80s style. We’ve got something much better in mind. Here is a recipe from the clever clogs, Richard Makin from School Night Vegan for a Grapefruit & Olive Oil Bundt Cake. Olive oil in cake is pretty fab too, as it is a kitchen staple and also it makes a cake feel much more sophisticated. And thanks to the olive oil and flaxseeds, the sponge is soft, light and melt in the mouth. We also love a bundt (and not just the word). This recipe is definite going to become one we repeat. Enjoy!
Makes one 20cm bundt cake
For the Drizzle
For the Glaze
Finish the Cake
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