Martha's paloma drizzle cake

Name: Martha's paloma drizzle cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 125 g butter, softened; 175 g caster sugar; 2 British Blacktail Medium Free Range Eggs; 1 pink grapefruit, zest and juice; 1 unwaxed lime, zest and juice; 175 g plain flour; 1 tsp baking powder; 4 tbsp semi skimmed milk; 1 tbsp tequila; 100 g granulated sugar

A twist on the classic lemon drizzle with exotic fruity flavours from the Paloma cocktail.

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Serves10
CourseCake
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Plussoaking

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125g butter, softened
175g caster sugar
2 British Blacktail Medium Free Range Eggs
½ x 1 pink grapefruit, zest and juice
1 unwaxed lime, zest and juice
175g plain flour
1 tsp baking powder
4 tbsp semi skimmed milk
1 tbsp tequila
100g granulated sugar

Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and line the base and sides with baking parchment.
Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Beat in the eggs and half of the grapefruit and lime zest. Add the flour and baking powder, stirring until the mixture is well combined, then add the milk.
Spoon into the prepared tin and bake for 45-50 minutes or until risen, golden and a skewer inserted into the centre comes out clean.
To make the drizzle topping, combine the grapefruit and lime juice together with the tequila and remaining zest. Stir in the granulated sugar, then spoon all over the top of the warm cake. Allow to soak in for 10 minutes before serving warm, or leave to cool completely. This cake will keep for up to 3 days stored in an airtight container.

Typical values per serving when made using specific products in recipe