Campari and Grapefruit Cake
225ml Plain Yoghurt (full fat please, no healthy shortcuts)
200g Caster Sugar
Zest of 2 Grapefruits, finely grated
1 tsp Vanilla Extract
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.