Double Drizzle Grapefruit Cake

Double Drizzle Grapefruit Cake

Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.

I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.

Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…

My Double Drizzle Grapefruit Cake


For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • 3tbsp grapefruit juice
  • Zest of one grapefruit

For the grapefruit drizzle syrup:

  • 50g caster sugar
  • 10tbsp grapefruit juice

For the grapefruit drizzle icing

  • 200g icing sugar
  • 5tbsp grapefruit juice
  • Zest of one grapefruit

My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.


Preheat the oven to 180C fan.

Grease (and line) one 8” loaf tin.

In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.

Add the zest from one earlier washed grapefruit.

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 35-40min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.

Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.

Leave to cool almost completely.

After 15-20 minutes remove your cake from the baking tin and get ready for the icing.

In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.

Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.

This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.

The cake is very moist and utterly delicious and the epitome of more-ish

Double Drizzle Grapefruit Cake @BarkTimeBark Time Double Drizzle Grapefruit Cake

Have you ever tried a grapefruit cake before?

More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!

Baking Mad! – Quick and Easy Chocolate Brownies

Baking Mad! – Quick and Easy Chocolate Brownies

Just before the weekend Baking Mad sent me a lovely box of baking goodies… I had no choice but to bake something 🙂

They have an amazing selection of recipes on the website but I wanted to bake some brownies. Months ago I bought myself a “perfect brownie” pan set; it supposes to do it all – bake, slice and serve. I’ve never used it and I really wanted to try it out… so the choice was made – we are going to have some brownies!

I picked something quick and easy as you can’t go wrong with some Chocolate Brownies.

Baking Mad! – Chocolate Brownies


  • 150g Butter (unsalted)
  • 250g Dark chocolate
  • 175g Unrefined light muscovado sugar (we use Billington’s)
  • 75g Plain white flour
  • 75g Almonds (ground)
  • 3 Eggs large


Preheat the oven to 170°C (150°C fan, gas mark 3).

Grease and line a cake tin. I actually just greased my one slightly as the box said it should be non-stick, so in the spirit of saving the planet I decided to save some grease proof paper 😉

Baking Mad! -Quick and Easy Chocolate Brownies

Place all of the chocolate into a bowl and add the butter. Set the bowl over a pan of gently simmering water; remember to make sure the water does not touch the bottom of the bowl. Stir gently until melted. Remove the bowl from the pan and cool slightly (we left it off the heat for about 5 minutes).

Beat the sugar into the chocolate mixture using an electric mixer.

Add the eggs one at a time until all combined.

Sift in the flour and beat until the mixture is smooth.

Finally add the almonds and mix well.

Pour the mix into the tin and bake for 30 minutes or until the skewer inserted into the brownie comes out clean.

Remove from the oven and allow it to cool.

Now was the time I was waiting for… time to test my perfect brownie tray… cutting the brownies…

Baking Mad – Quick and Easy Chocolate Brownies

So what do you think? Not perfect but much easier and quicker than doing it with a knife.


… at this point your brownies are ready; make a cuppa and enjoy!

Baking Mad! Quick and Easy Chocolate Brownies

Quick and Easy Chocolate Brownies