Photo: Simon LambertThis is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze. The result is a moist cake with just the right balance of sweet and citrus. Easy to make and even better shared, it works just as well for afternoon tea as it does for dessert. Prep time 15 min Cooking time 45-60 min Skill easy Serves 8-10 slices Ingredients 200g plain flour 2 tsp baking powder Pinch of salt 3 large eggs 200g brown sugar 200g Greek yoghurt 120ml neutral oil (sunflower or light olive oil) 80ml fresh grapefruit juice 1 Tbsp grapefruit zest 1 tsp vanilla extract For the glaze: 3 Tbsp fresh grapefruit juice 2 Tbsp runny honey 1 cup icing sugar Remaining zest to garnish Method Preheat the oven to 180°C (fan 160°C). Grease and line a 1litre loaf tin. In a large bowl, whisk together the flour, baking powder, salt, sugar and grapefruit zest. In another bowl, whisk eggs, oil, grapefruit juice and yoghurt until smooth. Pour wet ingredients into dry and fold gently until just combined — don’t overmix. Spoon batter into the prepared tin and smooth the top. Bake for 45-50 minutes, or until a skewer comes out clean. While baking, make the honey glaze: place the honey and grapefruit juice together in a small saucepan. Warm together. Remove from the heat and add the icing sugar. Whisk until smooth. When the loaf comes out of the oven, pierce it several times with a skewer and spoon over the glaze. Let sit 15 minutes before removing from the tin. Slice and enjoy with more Greek yoghurt, warm or at room temperature.
