I used a 250 ml cup. |
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- In a bowl, whisk together sugar, yogurt, grapefruit juice and vanilla extract until sugar melts.
I used fresh-squeezed juice and left the pulp for an extra kick of flavor. - In a separate bowl, combine the rest of the dry ingredients. Then, gently stir them into the grapefruit mixture. You will get a chunky batter with a wonderful orange color.
- Pour the batter into a lightly greased and floured baking pan.
I used a Ø26 cm pan, but you may want to use a smaller one if you want to get a thicker cake. - Bake into a preheated oven at 200°C for approximately 20 minutes, or until a toothpick inserted comes out clean.
Take it out from the oven and let it cool completely before you cut it.
Store it at room temperature, sealed in a plastic food container to keep it soft and fresh for up to 3-4 days.