Natalie Oldfield
When I spoke with Gran about this recipe her face would just light up. She
loved this teacake; it is light and has a great flavour. Feel free to change it
by using lemon or lime — any citrus variety will work well here.
1 cup self-raising flour
½ cup sugar
60 g butter
2 eggs, lightly beaten
FILLING
½ cup grapefruit juice
1 tbsp freshly grated ginger
1 cup sugar
2 eggs, lightly beaten
120 g butter
Method
Preheat oven to 180°C. Grease and line a 17 cm round cake tin. Set aside.
To make the base, sift flour into a bowl, add sugar and stir well to combine.
Rub in butter until it resembles fine breadcrumbs. Add eggs to form a soft
dough. Divide dough in half. Press half of the dough into cake tin.
Place all the filling ingredients in a small pot and cook over a low heat till
thick. Pour the hot filling over the dough in the cake tin. Crumble remaining
dough over top.
Bake in the preheated oven for 20–25 minutes. Serve warm with cream, or
cold, if you manage to have any left over!
Recipes reprinted with permission
Published by HarperCollins on 19 April 2013
RRP $44.99; ISBN 9781775540182
Hi, I just made the grapefruit and ginger teacake, and while it tastes delicious, I had a few problems. There was too much filling for a 17cm tin, I didn’t put it all in, but even so the cake overflowed into the oven. Is the tin size correct? I will make it again, as we have an abundance of grapefruit and it is a lovely cake, but I will use a bigger tin next time.