Grapefruit and ginger teacake
Grapefruit and ginger teacake
When I spoke with Gran about this recipe her face would just light up. She loved this teacake; it is light and has a great flavour. Feel free to change it by using lemon or lime - any citrus will work well here.
1 cup self-raising flour
1/2 cup sugar
60g butter
2 eggs, lightly beaten
Filling:
1/2 cup grapefruit juice
1 tbs freshly grated ginger
1 cup sugar
2 eggs, lightly beaten
120g butter
Preheat oven to 180°C. Grease and line a 17cm round cake tin. Set aside.
To make the base, sift flour into a bowl, add sugar and stir well to combine. Rub in butter until it resembles fine breadcrumbs. Add eggs to form a soft dough. Divide dough in half. Press half into cake tin.
Place all the filling ingredients in a small pot and cook over a low heat till thick. Pour the hot filling over the dough in the cake tin. Crumble remaining dough over top. Bake in the preheated oven for 20-25 minutes.
Serve warm with cream, or cold, if you manage to have any left over!
See more of Natalie Oldfield's recipes:
Hedgehog Slice
Apple Charlotte
Corn and bacon muffins with chive butter
Blueberry and banana chip cookies
Rhubarb breakfast bar
Chocolate and lime cake
Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins.
AS FEATURED IN ISSUE 21 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
