But sometimes, the story behind the recipe is: 'I saw this on Pinterest and made it and liked and took a ton of pictures and so here we are'. Those are the type of recipes that don't generally make the most entertaining blog posts. And, as you may have guessed, this recipe is in that category.
Still, this cake is so worth sharing.
Grapefruit is zingy and tangy and makes your taste buds feel alive. The cake is soft and crumbly, drenched in a sticky syrup and then coated in a simple icing sugar and water icing. It's a triple whammy of deliciousness.
Grapefruit and Olive Oil Cake
110g caster sugar
110g demerara sugar
zest of 2 grapefruits
120ml olive oil
190g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp grapefruit juice
80ml buttermilk or plain yogurt
For the syrup
2 tbsp caster sugar
80ml grapefruit juice
For the icing
125g icing sugar
1½ tbsp water or grapefruit water
Preheat the oven to 180°C/350°F/gas mark 4. Grease the sides of loaf tin with butter and line the bottom of the tin with greaseproof paper or baking parchment.
Mix together the two sugars and the grapefruit zest. Rub the zest into the sugar with your fingers release as much grapefruit essence as possible.
Whisk the eggs, and then the oil, into the sugar until smooth and the mixture is slightly pale.
Fold the remaining ingredients into the mixture until combined. Pour into the tin and bake for 45 minutes to 1 hour, until a tester comes out clean.
To make the syrup, place the grapefruit juice and sugar in a small saucepan over a medium heat until the sugar is dissolved. Simmer for about 2 minutes until thick and syrupy.
When the cake is finished, let it cool in the tin for a few minutes before removing onto a cooling rack. Poke holes in the cake with a toothpick or skewer. Spoon or brush the syrup over the top of the cake and let it cool completely.
Once the cake is cool, make the icing by mixing together the icing sugar and water. Spread over the cake and enjoy!