Red grapefruit and poppy seed loaf cake recipe

cake recipes Feb 15, 2022

  • Serves 12
  • 1 hr 15 mins plus cooling
  • 375 calories / serving


  • 50g butter, melted, plus extra for greasing
  • 2 tbsp poppy seeds
  • 2 red grapefruits, 1 zested, 1 rind peeled into thin strips, both juiced
  • 200g plain flour​
  • 50g ground almonds
  • 2 tsp baking powder
  • 3 medium eggs
  • 220g caster sugar, plus 50g
  • 75ml sunflower oil
  • 140g Greek-style yogurt
  • 200g icing sugar
  • pink food colouring gel (optional)


  1. Preheat the oven to 170°C (gas 3) and 150°C (fan). Line a 900g loaf tin with nonstick baking paper and grease it.
  2. In a small basin, combine the poppy seeds and 1 grapefruit juice; soak for 10 minutes.
  3. In a mixing dish, combine the flour, ground almonds, and baking powder. In a second dish, whisk the eggs till light and fluffy with 220g caster sugar and the grapefruit zest. Combine the oil, butter, yogurt, and poppy seeds in a mixing bowl (plus the soaking juice). Mix in the dry ingredients until everything is well blended.
  4. Pour into the prepared tray and bake for 45-55 minutes, or until a spear put into the center of the cake comes out clean, covering with foil after 40 minutes if it's browning too much. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  5. Make the candied grapefruit peel in the meantime. In a small saucepan, melt 50g caster sugar and 50ml grapefruit juice over medium-low heat until the sugar has melted. Simmer for 5-10 minutes, until the grapefruit strips are transparent and softened. Remove from the fire and set aside to cool on baking paper. To make a light pink color, add a drop of food coloring gel at a time.
  6. To prepare the icing, gradually add 1 tsp of icing sugar to 75-100ml grapefruit juice. You're looking for a double cream consistency. If desired, add a drop of food coloring gel at a time to achieve a light pink color.
  7. Cover the cake in frosting and garnish with candied peel. Before slicing, let the icing harden. It will keep for up to 5 days if kept covered..


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