This sophisticated take on the popular lemon drizzle cake is a treat for the grown-ups!
110g unsalted butter, plus extra for greasing
175g caster sugar
175g self-raising flour
4 tbsp whole milk
Zest of 1 pink grapefruit (or yellow grapefruit), finely grated
2 large eggs
Pink Gin Syrup:
Juice of 1 pink grapefruit (or yellow grapefruit)
75ml pink gin
150g caster sugar
1) Lightly grease a 900g loaf tin with butter, then line the sides with greaseproof paper and butter again. Preheat the oven to 180C/gas 4.
2) Place the cake ingredients and a pinch of salt in a bowl or a mixer and beat for 3 minutes or so, till well blended. Spoon the mix into the tin and bake for 45 minutes, or until a skewer inserted comes out clean. Remove from the oven. Leave in the tin to cool a little while you make the syrup.
3) Add the grapefruit juice, gin and 150g caster sugar to a pan. Heat on a low hob, stirring, only until the sugar has melted. Take o¬ the heat.
4) Poke holes all over the cake with a skewer (don’t be afraid of going quite deep). Pour the syrup over its surface, tilting the tin to get an even coverage and allowing the syrup to soak in. Allow to completely cool before turning out and serving slices with blobs of thick Greek yoghurt.