175g lactose free butter, softened, plus extra for the tin
300g gluten free self raising flour, plus a little extra for dusting
300g caster sugar
3 large eggs
1 tsp vanilla extract
1½ tsp gluten free baking powder
225ml lactose free soured cream
zest 2 grapefruit, plus 3 tbsp juice
4 tsp poppy seeds, toasted
For the icing
100g caster sugar
25g lactose free butter
zest 1 grapefruit, plus 4 tbsp juice
Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the lactose free butter and sugar until pale and fluffy.
Beat in the eggs, one at a time, followed by the vanilla, gluten free flour, gluten free baking powder, lactose free soured cream, grapefruit zest and juice, and toasted poppy seeds.
Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
Gently heat the caster sugar, lactose free butter and grapefruit juice to melt the lactose free butter.
Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.
Recipe adapted from: Good Food
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