Belly Bakes Week 21: Carrot cake scone recipe
May 10, 2021If you love grapefruit then week 23 of Belly Bakes will be right up your street!
It’s another yoghurt based cake for you – this banana bread (one of Rufus’ favourites) is quite similar.
You could omit the orange but I need it in there! There’s a confession here…I hate grapefruit! I grew up in the 80s/90s when the grapefruit diet was all the rage and my mum used to eat it for breakfast yuk!
Grapefruit and Orange Loaf Cake
Ingredients
- 190g plain flour
- 1 tsp baking powder
- Pinch of salt
- 3 eggs
- 180g natural yoghurt
- 200g brown sugar
- 120g melted butter
- Large grapefruit, zested and juiced
- Large naval orange, zested and juiced
Glaze
- 100g icing sugar
- Grapefruit and orange juice
Method
- Preheat the oven to 180C and line a 9inch loaf tin
- Mix the dry ingredients together and set aside
- In a separate bowl, mix together the beaten eggs, yoghurt, sugar, melted butter, zest and 60ml of the citrus juice
- Pour batter into the prepared tin
- Bake for 50 minutes or until the top is golden and a skewer comes out clean
- Leave to cool before adding the glaze to the top – make the glaze by adding the juices to the icing sugar until you get your desired consistency
Grapefruit baby!
At week 23, Baby Stock is now the size of a grapefruit…according to The Bump anyway!
This means that he/she is currently 11.4 inches long and 1.1 pounds in weight. I also think that pregnancy issues are subsiding – I had my most recent migraine about three weeks ago now but I’m just really tired all the time. In other news, I am booked in for my first Covid vaccination this week!
Check back next week for the next Belly Bake! It’s sweetcorn which could be…interesting!
If you want more baking inspiration, why not check out the other recipes in the Belly Bakes series, such as the yummy mango Anzac cookies from week 19 or follow me via Instagram!
