Grapefruit Yoghurt Cake with Thyme
Zutaten
240 grams plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
0.5 tsp. salt
180 grams caster sugar
240 grams Greek yoghurt
4 sprigs of thyme
3 eggs
1 ruby grapefruit
70 grams ruby grapefruit juice
0.5 tsp. vanilla extract
100 grams coconut oil
100 grams granulated sugar
0.5 grapefruit
4 sprigs of thyme
dried rose petals, as needed
Anweisungen
SCHRITT 1/6
Destalk the thyme.
Zest the ruby grapefruit.
Melt the coconut oil.
Juice the half grapefruit.
SCHRITT 2/6
Connect the whisk attachment to the hand blender.
Pre heat the oven to 170°C.
Grease and line a loaf tin.
SCHRITT 3/6
Sift Ingredients 1 (flour, baking powder, bicarbonate of soda, salt) into a large bowl.
Set aside.
SCHRITT 4/6
Add Ingredients 2 (sugar, yoghurt, thyme, eggs, zest, juice, vanilla, coconut oil) into a large jug.
Whisk until combined.
Add the wet ingredients to the dry ingredients.
Mix on a low speed until combined.
Pour the batter into a lined loaf tin.
Bake for 1 hour at 170°C or until a skewer tests clean.
SCHRITT 5/6
Add Ingredients 3 (sugar, juice, thyme) into the medium bowl.
Mix until combined.
Poke holes in the still warm cake with a skewer.
Pour the sugar mixture on to the cake evenly.
Let cool in the tin.
Serve.
SCHRITT 6/6
Decorate with rose petals and extra thyme.
Grapefruit Yoghurt Cake with Thyme
Zutaten
240 grams plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
0.5 tsp. salt
180 grams caster sugar
240 grams Greek yoghurt
4 sprigs of thyme
3 eggs
1 ruby grapefruit
70 grams ruby grapefruit juice
0.5 tsp. vanilla extract
100 grams coconut oil
100 grams granulated sugar
0.5 grapefruit
4 sprigs of thyme
dried rose petals, as needed
Anweisungen
SCHRITT 1/6
Destalk the thyme.
Zest the ruby grapefruit.
Melt the coconut oil.
Juice the half grapefruit.
SCHRITT 2/6
Connect the whisk attachment to the hand blender.
Pre heat the oven to 170°C.
Grease and line a loaf tin.
SCHRITT 3/6
Sift Ingredients 1 (flour, baking powder, bicarbonate of soda, salt) into a large bowl.
Set aside.
SCHRITT 4/6
Add Ingredients 2 (sugar, yoghurt, thyme, eggs, zest, juice, vanilla, coconut oil) into a large jug.
Whisk until combined.
Add the wet ingredients to the dry ingredients.
Mix on a low speed until combined.
Pour the batter into a lined loaf tin.
Bake for 1 hour at 170°C or until a skewer tests clean.
SCHRITT 5/6
Add Ingredients 3 (sugar, juice, thyme) into the medium bowl.
Mix until combined.
Poke holes in the still warm cake with a skewer.
Pour the sugar mixture on to the cake evenly.
Let cool in the tin.
Serve.
SCHRITT 6/6
Decorate with rose petals and extra thyme.