Grapefruit Sponge with Grapefruit poppy seed glaze

Yum. This cake would be the perfect pairing with some afternoon tea. The cake itself is soft and spongy with a delicously crispy crust. The glaze is perfectly tart and sweet, cute and pink with perfect speckles of poppy seeds. Even if you don't like grapefruit... chances are you'll still like this. Winter is citrus season, so get off your bum and let's make this bundt cake together...

You'll need 6 eggs, 1 grapefruit, 1 cup of sugar, 1 cup of flour, 1 teaspoon of vanilla, and a pinch of salt.

First thing's first. Separate your eggs. Yolks in one bowl, whites in another.

Beat the yolks until they're thick and creamy.

Zest your grapefruit.

And juice it. We will only need the juice from half.

Add in 2 T zest and 2 T juice to the yolks and beat again.

Then mix in 1 teaspoon vanilla.

Put your egg whites in a mixer bowl and whisk on low until foamy. Be patient.

Once they're foamy, turn the speed up and slowly add your sugar 1 T at a time. 

And a pinch of salt.

After about 5 minutes you should have no sugar left and have stiff peaks when you take the whisk out.

Put a little bit of the fluffy whites into  the yolks. STIR VERY CAREFULLY. You do not want to knock the air out. 

Then pour the yolks over the whites.

Sift the flour over both.

And stir carefully until smooth. Remember: do not knock the air out. It's not hard, you just have to be patient.

Prep your bundt pan by melting 1-2 Tbsp butter and using a pastry brush to fully coat every nook and cranny.

Liberally dust powdered sugar over the butter.

Pour in the batter slowly.

Bake at 350 for 35-45 minutes. Until there's no jiggle.

Turn it over and let it fall out.

While it cools let's make a glaze. 2 cups powdered sugar, 1 T poppy seeds, 2-3 T juice and as much zest as you want.

Whisk well.

Cover with glaze. Save any extras for dipping. The glaze really is the best part.