Grapefruit Marmalade Cake

Grapefruit Marmalade Cake

A beautifully bitersweet treat for teatime.

Serves: 6-8


Prep.time: 20 min


Cooking Time: 1 hour

This recipe works with


3 tablespoons of Grapefruit Marmalade

150g of natural yoghurt

175g of softened butter

175g golden caster sugar

3 free-range eggs

200g self-raising flour

1 teaspoon of baking powder

Zest of 1 grapefruit

For the cake glaze

Juice of ½ an grapefruit

5 tablespoons of Grapefruit Marmalade


  1. Heat the oven to 160C/140C fan/Gas Mark 3. Grease a loaf tin (about 20 x 10cm) with butter and then line with non-stick baking paper.
  2. Put the marmalade in a small saucepan and heat gently until melted. Beat in the yoghurt and let it cool for a few minutes.
  3. Put the butter and sugar into a large mixing bowl. Mix with an electric whisk until creamed. Add the eggs, flour, baking powder and grapefruit zest and mix again with the electric whisk until you have a thick batter. Now add the grapefruit and yoghurt mix to the batter and pour it into the prepared tin. It will be runny.
  4. Bake for 1 hour until golden and well-risen and a skewer comes out clean. Cover it loosely with baking paper after 45 minutes if it’s getting too much colour on top. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
  5. Meanwhile, heat the grapefruit juice and marmalade in a small pan until you have a thick syrup. While the cake is still warm, pour it all over the top so that the cake has a sticky glaze.
  6. Serve with a hot cup of tea and a dollop of natural yoghurt on the side. 

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