I said I had grapefruit on the brain lately and this drizzle cake was another product of that obsession. I love lemon drizzle cake so I decided to try a grapefruit version. I also candied a few slices of blood orange to use for decoration, using the same recipe as I used at Christmas time.

For the cake:

• 1 grapefruit (zest and pulp)
• 8oz butter
• 8oz sugar
• 4 eggs
• 8oz self-raising flour

Preheat your oven to 350F and line or grease a loaf tin (9×5″ or equivalent). Squeeze the juice out of your grapefruit and set it aside (you’ll need it later for the drizzle). Zest half the fruit and scrape the pulp out of both halves to use in the cake. Cream the butter with the sugar and then mix in the eggs and flour. Finally, stir in your grapefruit pulp and zest before turning the mixture into your tin for baking. Bake for about an hour until cooked through and then leave to cool while still in the tin. Once cool, skewer it a few times to make several holes for the drizzle to drizzle into.

For the drizzle:

• juice from 1 grapefruit
• 3 oz sugar

Make sure your cake is cold before you start mixing the drizzle otherwise it might set or thicken before you’re ready to use it. Save a couple of tablespoons of juice to make the frosting with. Once mixed, just pour the drizzle all over the cake, concentrating on the middle because it tends to naturally run to the sides.

For the frosting:

• 2 tbsp powdered sugar
• grapefruit juice

The frosting is an optional extra just for decoration. This cake is already pretty sugary so I figured I may as well add some more, but if you prefer to leave it off it won’t affect the taste much. Very gradually add the juice to the sugar, mixing as you go, until the icing just dribbles off your spoon. I love the pink tint the grapefruit juice gives to the icing but it is very subtle. If you want, you could add some pink food coloring to enhance it a little.