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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -10
- 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.