Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Grapefruit and Honey Almond Cake

Bundt, Food Reviews | 14th February 2015 | By

A beautifully textured and delicious bundt cake flavoured with grapefruit and honey and covered in a honeyed grapefruit chocolate glaze. This delicious grapefruit and honey almond cake has a slight crunch from the freshly ground almonds for additional flavour and interest. Plus there’s a bonus recipe for candied peel.

Yes, another year goes by and I find I have been blogging about chocolate for six whole years now. It’s no secret that I’m rather fond of the dark stuff and as chocolate and Valentine’s Day go hand in hand, 14th February is a fitting date to have started this blog. To celebrate the occasion, I have a rather splendid grapefruit and honey almond cake with a chocolate glaze to entice you.


If you saw my Bosworth jumbles post, you will know I had the pleasure of a very large box of fresh juicy organic citrus delivered to me recently, courtesy of 3pFruits. 3pFruits is a Spanish company who grow fruit, nuts and olives on their farm in the Noguera Region and then ship their produce lovingly to our very doors. They grow what we cannot.

3pFruits Honey and Almonds.

When they first contacted me, I’d envisaged a citrus cake of some kind using almonds and honey. So I asked if they’d include thos two items as well. But quite what sort of cake it would be, I wasn’t sure until the box arrived. The fragrant pink grapefruit decided me and baking with them was a totally new experience for me.

Grapefruit and Honey Almond Cake

There is nothing quite like freshly ground almonds for baking. They have flavour and texture that I’ve never found in a pre-pack. These Spanish Marcona almonds are not only fresh, but full flavoured too. I was sorely tempted to chomp my way through the lot, before ever they got to the mixing bowl. The honey has a full aromatic flavour which has that unmistakable sun-drenched quality.

For a really grapefruity cake, I thought I’d use both the zest and juice. I also added some grapefruit syrup to the chocolate topping and decorated it with candied grapefruit. Scroll down the post for the candied peel recipe. You’ll find the cake recipe at the bottom of the post.

Grapefruit and Honey Almond Cake

CT reckoned this grapefruit and honey almond cake had the texture of a good Madeira cake. He said he could smell the grapefruit wafting up as soon as the cake was cut. The bitter grapefruit is distinctive and counteracts the sweetness of the sugar. It tastes like freshly squeezed grapefruit with a bracing citrus zing.

The freshly ground almonds give a good flavour and a bit of nutty crunch. The chocolate glaze is rather powerful, but complements the cake beneath nicely. It got a big thumbs up from CT and my mother and I was rather partial too.

Candied Peel

Although I’ve made candied grapefruit for this grapefruit and honey almond cake, the recipe I’ve given below can be used for both oranges and lemons too. In fact you can use any thick citrus peel. However, thin peeled citrus such as limes don’t work very well.

  • Quarter 2 ruby grapefruits and peel them, trying to keep the skin and pith as intact as possible.
  • Place into a pan of cold water and bring to the boil. Simmer, then drain. Cover with cold water and repeat the process.
  • Repeat 4-6 times depending on how bitter the grapefruit is and how you like it.
  • Drain for a final time and turn out onto a rack to dry for a few minutes.
  • Reserve any grapefruit juice for the cake.
  • Dissolve 100g golden sugar (caster or granulated) in 200ml water over a low heat.
  • Slice the grapefruit peel into thin strips.
  • Place into the sugar water and simmer for 75-90 minutes until the strips have turned translucent.
  • Drain and either spread out on a tray to dry for 24 hours or place in a jar and cover with the syrup.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this grapefruit and honey almond cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

If this cake isn’t for you, head over to Foodies 100, where I have picked ten of the best chocolate recipes I could find this week.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Grapefruit and Honey Almond Cake. PIN IT.

Grapefruit and Honey Almond Cake with Chocolate Glaze and Candied Peel.

Grapefruit and Honey Almond Cake – The Recipe

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5 from 1 vote

Grapefruit and Honey Almond Cake

A beautifully textured and delicious bundt cake flavoured with grapefruit and honey and covered in a honeyed grapefruit chocolate glaze. It has a slight crunch from the freshly ground almonds for additional flavour and interest.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: almonds, bundt, cake, freekah, grapefruit, honey
Servings: 16 slices
Calories: 338kcal
Author: Choclette


  • 240 g unsalted butter
  • 260 g golden caster sugar (I used cardamom flavoured sugar)
  • ruby grapefruit zest and juice
  • 4 large eggs (I use duck eggs)
  • 100 g freshly ground almonds
  • 230 g freekah flour or wholemeal spelt
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 100 ml grapefruit syrup - from making candied grapefruit Or use sugar syrup made from 50g sugar and 50ml water.
  • 3 tbsp well flavoured honey
  • 70 g dark chocolate (85%)
  • 15 g unsalted butter
  • strips of candied grapefruit


  • Cream the butter and sugar until light and fluffy. Grate in the zest from one of the grapefruits and cream some more.
  • Beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
  • Stir in the ground almonds, then sieve in the flour, baking powder and bicarb and stir until just combined.
  • Gently stir in the grapefruit juice.
  • Spoon the batter into an oiled bundt mould and smooth out the top.
  • Bake at 180℃ (350℉, Gas 4) for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean.
  • Warm 2 tbsp honey with 100ml grapefruit juice in a pan until melted. Pour slowly over the hot cake, allowing it to soak up the juice rather than run off the edges.
  • Allow to cool for 20 minutes, then turn out onto a wire rack to cool completely.
  • Bring 100 ml grapefruit syrup to the boil with 1 tbsp honey and allow to simmer for a couple of minutes. Alternatively, put the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved.
  • Take off the heat and add the chopped chocolate. Leave the chocolate to melt for a few minutes then stir in the butter until melted and smooth. Leave to cool until thick enough to pour without too much run off.
  • Place the cooled cake onto a serving plate. Slowly pour the chocolate sauce over the top and decorate with the candied grapefruit.


The cake can also be made as a tray bake or in a 23cm round cake tin, though cooking times will need to be altered.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 338kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 39mg | Potassium: 197mg | Fiber: 3g | Sugar: 26g | Vitamin A: 723IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg


With love very much in the air, I’m sending this grapefruit and honey almond cake off to JibberJabberUK for Love Cake. For the theme this month is For the Love of Cake.

I’m also sending this fragrant bundle of citrus delight off to Helen at CasaCostello for Bake of the Week.

And likewise, this goes to Emily at A Mummy Too for #RecipeoftheWeek.

Many thanks to 3p Fruits for the citrus, honey and almonds. I was not required to write a positive review and as always, all opinions are my own.


  1. Christian Halfmann

    14th February 2015 at 9:51 am

    I’d take a piece of that cake any time. Congrats for the six years!

    • Choclette Blogger

      14th February 2015 at 5:58 pm

      I would love you to have a slice or two of my cake Chris.

  2. En4tainment

    14th February 2015 at 10:18 am

    wow that looks great and really yummy I could never made a cake look that good . x

    • Choclette Blogger

      14th February 2015 at 5:59 pm

      Thank you. That’s very kind, but I’m sure you could.

  3. NoraNoraa

    14th February 2015 at 10:26 am

    This cake looks delicious, I will have to give it a try! Congratulations on six years, looks like a lot of hard work!

    Nora |

    • Choclette Blogger

      14th February 2015 at 5:59 pm

      Thanks Nora, lots of hard work indeed, but lots of fun along the way too 🙂

  4. Angie Schneider

    14th February 2015 at 10:34 am

    Congratulations, Choclette!
    The cake looks scrumptious and I love your bundt form too.

    • Choclette Blogger

      14th February 2015 at 6:00 pm

      Thanks Angie. It’s an amazing mould and transforms pretty much any cake into an absolute delight.

  5. Johanna GGG

    14th February 2015 at 12:06 pm

    Happy blogiversary! It’s fantastic how creative your recipes are – and no loss of enthusiasm for an interesting chocolate recipe after all you have posted! I saw grapefruit in a salad recently and felt it was a challenging flavour but I really like the sound of grapefruit with honey and chocolate!

    • Choclette Blogger

      14th February 2015 at 6:02 pm

      Thanks you Johanna and thank you for reading my posts and for all the comments you’ve given over the years. They are so appreciated. This isn’t a cake for the fainthearted and I doubt children would like it, but everyone here who tried it were enamoured.

  6. Suelle

    14th February 2015 at 1:48 pm

    Congratulations on 6 years of writing about chocolate; it’s amazing that you can always come up with something new. This cake sounds delicious; I’m sure that really good ingredients are vital when using such subtle flavours.

    • Choclette Blogger

      14th February 2015 at 6:04 pm

      Thanks Suelle. The amazing thing is, there is still so much I haven’t done and so much still to try – many of your fabulous bakes for starters. I’m not quite sure I’d call grapefruit a subtle flavour, but it is a very good one.

  7. Susan Lindquist

    14th February 2015 at 1:50 pm

    What a wonderful six years you’ve had, too! Congrats! This is a splendid cake to celebrate the occasion! So lush and moist looking!

    • Choclette Blogger

      14th February 2015 at 6:05 pm

      Thank you Susan and thanks very much for all your comments over the years.

  8. Shaheen

    14th February 2015 at 6:39 pm

    Wow! And congratulations on blogging on all things chocolate and may we have many more years of Choclette blogging to come. I love your blog, and I am sorry I don’t comment as much as I used to, but I do come by. Big Hug x

    • Choclette Blogger

      14th February 2015 at 6:43 pm

      Thank you very much Shaheen. I think we are all guilty of that. I think it’s called being too busy 😉

  9. Charlene F

    14th February 2015 at 8:31 pm

    Another gorgeous cake from you. Happy Blog Anniversary to one of my fave blogs out there x

    • Choclette Blogger

      14th February 2015 at 9:11 pm

      Ah thank you Charlene – what a lovely thing to say 🙂

  10. Kathy

    15th February 2015 at 3:03 am

    This is a beautiful looking cake! Love the combinations!

  11. belleau kitchen

    15th February 2015 at 7:44 am

    Well firstly, happy 6th year! That is an incredible achievement. Your blog is brilliant and it has been an honour to grow with you over the years. I love how you continue to be creative yet remain true to your theme… secondly, that cake. It looks so beautiful naked without the icing. I have no idea how you didn’t take a slice still warm from the oven. Love the combo of citrus and honey and almonds. A lovely recipe. Xx

    • Choclette Blogger

      15th February 2015 at 9:12 pm

      Oh sometimes you say the nicest things Dom, thank you :). Not taking a slice warm from the oven is always the hardest part!

  12. Katie

    16th February 2015 at 7:29 am

    Happy 6th blog anniversary. The cake looks wonderful and I love the flavour combo. You’ve got the chocolate glaze to drizzle down the cake perfectly!

    • Choclette Blogger

      16th February 2015 at 9:33 am

      Thanks Katie. I was a little hasty in spooning on the glaze, if I’d left it to set a little longer, I might have ended up with more on the cake and less on the plate.

  13. Bintu Hardy

    16th February 2015 at 11:45 am

    Fab cake for a fab birthday. Congrats for making it this far and here is to another 6 years (at the minimum)

  14. Galina Varese

    16th February 2015 at 2:01 pm

    Happy blogversary, and what a glorious cake to celebrate! Here’s to another 6 and 50+ years of blogging!

  15. Elizabeth

    16th February 2015 at 2:26 pm

    Happy Blogaverary! Six years of awesome chocolate recipe, and here’s to many more! Lovely cake!

  16. Vicki Montague

    16th February 2015 at 2:32 pm

    Oh goodness me!! Another incredible looking cake that makes me drool on the keyboard. How do you make bundt cakes come out looking like that? What is the secret to them not sticking?

    • Choclette Blogger

      16th February 2015 at 5:06 pm

      Thanks Vicki. My secret is a silicone mould, which I spray lightly with oil just to be on the safe side.

    • Vicki Montague

      16th February 2015 at 8:56 pm

      Ah ha!! I need one of those then 😉

    • Choclette Blogger

      17th February 2015 at 9:52 am

      Mine came from Lékué.

  17. Becca @ Amuse Your Bouche

    16th February 2015 at 2:36 pm

    Happy bloggiversary! The candied grapefruit on this sounds delicious!

    • Choclette Blogger

      16th February 2015 at 5:08 pm

      Thanks Becca. It’s very tasty. I left most of it to dry a little and now have it in the cupboard for ‘mixed peel’.

  18. Camilla Hawkins

    16th February 2015 at 2:51 pm

    What a beautiful and refreshing sounding cake. Happy Blogiversary too:-)

  19. Jen

    16th February 2015 at 7:42 pm

    Congratulations on 6 years of blogging, it’s a real achievement. I’m not the biggest grapefruit fan but I think could be tempted with candied grapefruit especially as the cake looks so good 🙂

    • Choclette Blogger

      16th February 2015 at 8:07 pm

      Thanks Jen. You could always make it with oranges instead.

  20. Heidi Roberts

    16th February 2015 at 8:21 pm

    Happy Blog Birthday! That cake certainly has an impressive list of ingredients!

  21. Kate Glutenfreealchemist

    18th February 2015 at 7:15 pm

    Wow…. This looks lush! I love the sound of grapefruit cake. I’ve made lots of citrus cakes in the past, but never a grapefruit one! Happy 6th! Six years of compulsory chocolate eating is definitely something to be proud of!
    And thank you so much for featuring my thumb prints in your choice of chocolate recipes for Foodies 100….. very exciting x

    • Choclette Blogger

      23rd February 2015 at 8:15 am

      Thank you Kate, it was my pleasure. Your posts are always such a treat. Compulsory chocolate eating? Oh dear!

  22. ManjiriK

    19th February 2015 at 2:07 pm

    Fabulous cake recipe, Happy 6 years of blogging and chocolate eating!Lucky you!

    • Choclette Blogger

      23rd February 2015 at 8:15 am

      Thank you Manjiri and strangely I’m not fed up with it yet 😉

  23. Baking Addict

    21st February 2015 at 10:51 am

    Happy blogiversary! A very appropriate date to have started your blogging adventures. This cake looks absoutely amazing. I love the flavour combinations and the bundt cake makes it look so pretty.

    • Choclette Blogger

      23rd February 2015 at 8:16 am

      Thanks Ros and you’ve been with me for most of it 🙂

  24. Brogan

    22nd February 2015 at 11:32 pm

    This looks fantastic! I bet it tastes amazing too! The colours make it look so tempting! xx

  25. Jibber JabberUK

    2nd March 2015 at 9:33 pm

    A very fitting cake to celebrate six years of blogging. I love all the combinations of flavours and textures. Thanks for linking up.

  26. Lisa from Lisas Life

    2nd March 2015 at 10:13 pm

    Delicious! Also congrats on 6 years of choccy blogging! 🙂


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