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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
Author: Choclette

Ingredients

  • 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

Instructions

  • 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.

Notes

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.