120g caster sugar
3 star anise
2 cinnamon sticks, halved
Juice of ½ grapefruit
Zest of ½ grapefruit
200g unsalted butter, at room temperature
200g caster sugar
5 large eggs
200g self-raising flour
120g almond meal
½ tsp baking powder
¼ cup milk
1-2 whole grapefruits, peeled and cut into 1-2cm rounds
Greek yoghurt or cream
Pistachio nuts, crushed
Preheat the oven to 160°C.
To make the caramel, in a non-stick oven-safe pan, heat the caster sugar over a low heat until it melts into a caramel, then add in the juice of ½ a grapefruit. Turn off the heat and add the cinnamon sticks and star anise to the pan. Set aside.
To make the cake, add the zest of half a grapefruit, the butter and caster sugar to the bowl of a food processor, then blitz until pale and creamy. With the motor running, add the eggs one by one and continue mixing until combined.
Remove the blade or transfer the batter to a large mixing bowl, and gently fold through the flour, baking powder and almond meal until just combined. Stir through the milk to loosen up the batter and whisk until smooth.
Place the grapefruit rounds in the pan with the caramel to cover the base. Spoon the batter over the top and smooth over with a palette knife or the back of a spoon. Place the pan into the preheated oven for 35 minutes or until slightly risen and golden.
Let cool in the pan for at least 15 minutes, then cover with an upturned plate and flip over to remove. Serve with Greek yoghurt or cream and a sprinkling of pistachio nuts.