Super Moist Orange and Pink Grapefruit Cake
Perfect as a mid-afternoon snack, a special treat, or just because it's grapefruit season, this delicious grapefruit cake recipe can be whipped up in around 10 minutes and is ready to eat in an hour.
Equipment
- 1 cake tin 12x9 inches / 30x23cm in diameter and 2-3 inches / 5-7.5 cm deep
- Blender
Ingredients
- 1 orange with skin without seeds
- 1 pink grapefruit
- 3 eggs
- 2.3 fl. oz/70 ml olive oil
- 6 oz/170 g sugar
- 9 oz/250 g self-raising flour
Note: If you don’t have self-raising flour you can easily make it by using plain flour and baking powder to a ratio of 50 grams of plain flour to 1 teaspoon of baking powder.
Instructions
- Preheat oven to 350°F/180°C
- Add the oil, sugar, and eggs to a blender.
- Wash your orange and grapefruit under running water and pat dry.
- Chop up the orange into slices with the skin still on and remove any seeds. Add the seedless slices to the blender.
- Cut the grapefruit in half. Remove the skin from one half and discard. Add the skinless half and the half with skin into the blender.
- Blend ingredients until smooth (around 5 minutes)
- Next sieve the self-raising flour into a large bowl.
- Slowly add the liquid mixture from the blender to the flour and continue to stir until the mixture and flour are combined.
- Cover a cake tin with some baking paper and pour the mixture into the tin.
- Bake at 350°F/180°C for around 40 minutes (slightly less time for a fan-forced oven).
Notes
Orange and grapefruit cake