Add a twist to a traditional citrus cake with this delicious ruby grapefruit cake recipe.

Serves: 6-8 | Cooking Function: 4D hotAir with microwave 180°C/180 watts for 18 minutes.

• 170g softened butter
• 170g caster sugar
• 3 eggs
• 170g self raising flour
• 1tsp baking powder
• 1 ruby grapefruit, zest, segments, reserve juice
• 110g icing sugar
• 1-2 tbsps of grapefruit juice

Note: Allergens highlighted in bold

1. Grease and base line a Pyrex soufflé dish 21cm.

2. Cream butter and sugar until light and fluffy, add eggs one at a time.

3. Fold in flour and baking powder. Cut segments into small pieces and add to mixture with zest.

4. Place into prepared soufflé dish and insert onto level 2.

5. Select Microwave combination cooking as above. Cook for 18 minutes, check it is golden and just firm to touch.*

6. Allow to cool fully. Whilst cooling mix 1tbsp of grapefruit juice and 110g of icing sugar to thick paste. Chill.

7. Top the cake with the frosting and drizzle or smooth to taste.

Note:

*Cakes cooked in Microwave combination should still look slightly moist when cooked but be just firm to touch, cakes that look dry will be overcooked after standing time.