Claire Inwood's Recipe for Slow Grappa
This recipe came from Everyday Gourmet in Dunedin and featured in a 2004 Cuisine magazine.
1 1/2 cups sugar
3 tsp finely grated grapefruit zest
1 3/4 cups flour
1 tsp baking powder
1 cup milk
For the syrup
1 cup grapefruit juice
3/4 cup caster sugar
More zest if you like
Preheat oven to 180° C or 160° C fan bake. Grease 24 cm round tin or line with baking paper.
Cream butter and sugar, add zest and beat in eggs one at a time.
Sift flour and baking powder adding alternately with milk.
Bake for about an hour or until skewer comes out clean. I check at 40 min.
Leave cake in tin while you make the syrup.
Place sugar, juice and zest in a pan and stir until reaches boiling point. Cook for about 5 min until slightly reduced, then pour over hot cake.
Cool in tin.
The original recipe was with lemon and included 1 1/2 cups chopped figs [tossed with a little flour before adding to mixture] and 3/4 cup chopped walnuts.
3 tsp of lightly crushed coriander seeds were added to the syrup.
Great as a lemon, orange or rosewater cake. Works fine muffin size too.