Grapefruit and almond cake

Grapefruit & Almond yoghurt cake with whipped cream

This deliciously moist and fragrant grapefruit and almond yoghurt cake filled with whipped cream is an easy recipe to make for a tea time treat.
Course Baked goods, Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -10
Author Alida Ryder


  • 1 1/3 cup flour
  • 1 cup ground almonds/almond flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup plain Greek yoghurt
  • 1/2 cup vegetable oil
  • juice and zest of 1 grapefruit

for the grapefruit syrup

  • 1 cup grapefruit juice juice of approximately 2 large grapefruit
  • 1/2 cup sugar

for the whipped cream

  • 2 cups heavy whipping cream
  • 1/2 cup caster sugar
  • Grapefruit segments for serving


  • Pre-heat the oven to 180°c then grease and line 2 x 22cm cake pans.
  • Whisk together the flour, almonds, salt and baking powder.
  • In a separate bowl/jug, whisk together the sugar, eggs, yoghurt, oil and grapefruit zest and juice.
  • Pour the wet ingredients into the dry and mix to combine.
  • Pour the batter into the prepared pans then place into the oven.
  • Allow to bake for 20-25 minutes or until a skewer inserted comes out clean.
  • Remove the cakes from the oven and allow to cool for 5 minutes in the pans before turning out onto wire racks to cool completely.
  • In the meantime, combine the grapefruit juice and syrup in a small saucepan and bring to a simmer. Allow to simmer for 5 minutes then remove from the heat and allow to cool.
  • When the cakes are cool, drizzle a tablespoon of syrup over each cake.
  • Whip the cream with the sugar until stiff peaks form then sandwich the cakes together.
  • Right before serving, top the cake with the grapefruit segments and a drizzle of syrup.