300g plain flour
350g caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
300ml olive oil
280ml whole milk
3 large eggs
90ml Cointreau (or other liquor)
90ml grapefruit juice (about half a grapefruit)
1 or 2 grapefruits, cut into segments
1tsp chopped rosemary
Pre-heat the oven to 180C and grease your cake or muffin tins.
Cut the grapefruits in half - reserve one half for juice. Scoop out the remaining flesh and slice into chunky segments. Roast in the oven on a line baking tray for 10 - 15 minutes with a sprinkling of sugar and set aside to cool.
Mix the flour, sugar, salt, baking soda, baking powder and rosemary in a bowl and set to one side. In a separate bowl, mix together the olive oil, whole milk, eggs, Cointreau, grapefruit juice and zest. Gently whisk until all of the ingredients are combined and pour over the dry mixture in the other bowl. Whisk everything together until combined and lump-free.
Pour the mixture into a greased tin and place in the oven. For small cakes made in a muffin tin, pour the mixture into a jug to make it easier to pour into the small muffin holes, or use a ladle with a spout. Bake for about 5 to 10 minutes and then pop a segment of grapefruit into the top of each small cake, or create a pattern on top of a full-size cake. Return to the oven and bake for the timings below:
For mini cakes, bake for 20 minutes or until golden brown and a skewer comes out clean from the centre. For a large cake using the whole mixture, bake for about an hour or until golden brown and a skewer comes out clean from the centre.
If you have smaller tins, you could make two small cakes and sandwich them together with clotted cream (yum). If you use small, round cake tins with half of the mixture each, they will take around 25 - 30 minutes.