Campari and Grapefruit Cake

One of the first drinks I had in France at the tender age of 16 was Campari.  I loved the ruby red colour but thought it tasted unbelievably bitter (to be fair, it was served with tonic, so what do you expect).  Over the years as my tastebuds have changed, I've come to appreciate the sharpness and sourness and I love it with grapefruit.  Speaking of grapefruit, I bought a few last week and was going to squeeze them for an after-work cocktail but a reminder from Lulu that I've been a bit slow on the cake front changed all that.  I'm making a cake with Campari and Grapefruit.  The tang of the grapefruit zest pairs wonderfully with the astringency of the Campari and the sticky grapefruit syrup poured on top gives the whole cake a lovely sweetness.

Campari and Grapefruit Cake

225ml Plain Yoghurt (full fat please, no healthy shortcuts)
200g Caster Sugar
3 Eggs
Zest of 2 Grapefruits, finely grated
1 tsp Vanilla Extract
50ml Campari
200g Plain Flour
2 tsp Baking Powder
1/2 tsp Salt
120ml Vegetable Oil

Juice of 2 Grapefruits
1 tbsp Sugar

Preheat your oven to 180c/Gas Mark 4.  Grease and line a 2lb loaf tin (I have paper liners which are great for lazy people like me).

In a very large bowl (or food mixer), whisk together the yoghurt, sugar, eggs, grapefruit zest, vanilla & Campari.

Add the flour, baking powder & salt to the wet mix and combine very well making sure there's no pockets of flour.  Now fold the oil into the cake batter.

Pour the mixture into the prepared cake tin , level it out and bake for 45-50 minutes until a skewer comes out clean.

About 15 minutes before the cake is ready, heat the grapefruit juice & sugar in a small pot until the sugar dissolves.  Set aside to cool.

Remove the cake from the oven and let it cool in the tin for 10 minutes before turning out onto a wire rack with a baking sheet underneath.  Pour over the grapefruit syrup and let the cake cool completely.