Pink Grapefruit Sour Cream Cake. Embrace this season’s ruby produce with this simple baking recipe using pink grapefruit, strawberries and rhubarb.
150g butter, softened
1 cup caster sugar
1 cup sour cream
1 cup plain flour
1 cup self-raising flour
1 tbsp pink grapefruit zest
⅓ cup pink grapefruit juice
crème fraîche, to serve
½ cup caster sugar
2 pink grapefruits, zested, juiced
Roasted Strawberries & Rhubarb
1 bunch rhubarb, ends trimmed, diagonally cut into 5cm lengths
250g strawberries, halved
2 tbsp caster sugar
1 tsp orange flower water
Preheat oven to 180°C. Grease and line the base and sides of a 10 x 22 centimetre loaf pan with baking paper.
Use an electric mixer to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well between each. Add sour cream, combined flours, grapefruit zest and juice, in alternating batches, until just combined.
Spoon mixture into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
Set the cake aside for 5 minutes before transferring to a wire rack over a baking tray.
Meanwhile, to make the syrup, combine sugar and grapefruit juice in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.
Increase heat to high. Boil for 3-4 minutes or until syrup thickens slightly. Remove from heat and add grapefruit zest. Reserve 2 tablespoons of syrup.
Pour the remaining hot syrup over the hot cake and set aside to cool.
Reduce oven to 160°C. Line a baking tray with baking paper. Place rhubarb and strawberries on tray. Sprinkle with sugar. Drizzle with reserved syrup and orange flower water. Bake for 10 minutes or until just tender. Set aside to cool.
Cut cake into slices; top with crème fraîche, roasted strawberries and rhubarb and any remaining syrup.