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Serves 8-10
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For the grapefruit syrup:
For the grapefruit icing:
To decorate:
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 900g loaf tin with oil and line with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, ground almonds and polenta. Stir in the grapefruit zest and sugar.
- Lightly beat the eggs, oil and yoghurt in a small bowl. Pour this into the flour mixture and stir until just combined.
- Spread into the tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Cover the loaf loosely with foil for the final 10 minutes if it starts to brown too quickly.
- Meanwhile, combine the caster sugar, grapefruit juice and 75ml of water in a saucepan over a medium heat. Cook, stirring regularly, for a few minutes until the sugar dissolves. Increase the heat and bring to a boil for 3-4 minutes until the mixture is thickened and syrupy.
- Remove the loaf cake from the oven and leave to cool for five minutes in the tin, then turn it out onto the wire rack.
- Use a skewer to poke holes all over the loaf, then spoon the syrup over the cake and brush around the sides.
- For the grapefruit icing, mix together the icing sugar and grapefruit juice to form a spreadable icing. If the icing is too thick, add more grapefruit juice; if it gets too thin, add more icing sugar.
- Spread the icing over the top of the loaf cake and decorate with some grapefruit slices.
Nutrition Facts
Per serving: 364kcals, 11.2g fat (2.3g saturated), 63.3g carbs (43g sugars), 5.2g protein, 1.3g fibre, 0.024g sodium
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