On the weekend we went to visit family in the country and one of their friends had some fantastic citrus trees. We were lucky enough to bring home a great big bag of lemons as well as the biggest grapefruit I have ever seen! Given I already had some grapefruit at home, I was thinking of a good way to use some up, apart from just eating them each day (which I love to do too). So here's a little cake I whipped up.

My oversized grapefruit next to an ordinary sized apple.

Grapefruit & ginger cake

Ingredients:
200g Almond meal
½ tsp Bicarb soda
1 tsp Cream tartar
½ tsp Ginger powder
30g Grapefruit zest (am guessing it’s about 1 normal grapefruit)
20g Honey (more if you like a sweeter cake)
20g Grapefruit pulp (basically just scoop it out of the grapefruit)
1 tsp Vanilla
25g Crystallised ginger
3 eggs (separated)
½ tsp apple cider vinegar

Method:
Preheat oven to 160 degrees Celsius. Grease and line a spring from pan with baking paper. I then put a slice of the huge grapefruit I was using on the bottom so that when I tipped the cake out it had a big ring of grapefruit on the top. Set aside whilst you prepare the batter.

Combine all dry ingredientsin large bowl and set aside. In a food processer, add the egg yolks, grapefruit zest and pulp, honey, vanilla & crystallised ginger. Process until combined and not too lumpy. Add the dry ingredients and process until a thickish batter is formed. Tip back into the large bowl.

In a clean bowl, whip the egg whites and vinegar with electric beaters until stiff. Gently fold the egg whip into the batter and pour into the prepared pan.

Bake for 30-40 minutes depending on your oven (mine is fan-forced so cooked in about 30 mins). Turn on to cooling rack whilst hot and allow to cool before slicing.