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.
Cream the butter and sugar until light and fluffy. Grate in the zest from one of the grapefruits and cream some more.
240 g unsalted butter, 260 g golden caster sugar
Beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
4 large eggs
Stir in the ground almonds, then sieve in the flour, baking powder and bicarb and stir until just combined.
100 g freshly ground almonds, 230 g freekah flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
Gently stir in the juice from the half grapefruit.
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 50 ml of water and 50g of sugar in a pan with the hone. Place on a low heat stirring until the sugar has dissolved.
100 ml grapefruit syrup
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.
70 g dark chocolate, 15 g unsalted butter
Place the cooled cake onto a serving plate. Slowly pour the chocolate sauce over the top and decorate with the candied grapefruit, if wished.
Notes
The cake can also be made as a traybake 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.