For the cake
3 tbsp. SHF Grapefruit Marmalade
1 cup of SHF yogurt
1 ¼ sticks of softened butter
1 cup of sugar in the raw
3 SHF free-range eggs
2 cups of self-raising flour
1 teaspoon of baking powder
Zest of 1 grapefruit
For the glaze
Juice of ½ a grapefruit
5 tbsp. of SHF Grapefruit Marmalade
2 tbsp. of SHF Yogurt
Preheat oven to 350°F (175˚C). Grease springform pan with butter and fit with non-stick parchment paper.
Put marmalade in a small saucepan and heat gently until melted. Stir in yogurt and let cool for a few minutes.
Put butter and sugar into a large mixing bowl. Mix with a hand mixer or large spoon until creamed. Add the eggs, flour, baking powder, and grapefruit zest and mix again until the batter is thick — don’t worry about some clumps.
Add grapefruit and yogurt mix to the batter and pour into the prepared tin. It will be runny.
Bake for 1 hour until golden and well-risen and a toothpick comes out clean. Cover it loosely with baking paper after 45 minutes if it begins to turn too brown.
Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
Meanwhile, combine grapefruit juice, marmalade, and yogurt in a small pan and heat until warm on low (be careful not to curdle the yogurt). While the cake is cooling, carefully pour the warm mixture over the top so that the cake has a sticky glaze.
Serve with a hot cup of tea— or something a little stronger. Cheers!