Pink grapefruit and hazelnut cakes

grapefruit cake

I’ve been on a cleaning and de cluttering frenzy this weekend. I need more space and less stuff particularly in my kitchen I feel I can barely breathe in there. Our Edinburgh flat is pretty small and the kitchen is tiny no windows and barely any work surfaces.  I open a cupboard and smash a new beautiful piece of crockery broken or God damn rice all over the floor it was driving me mad so a clear out was essential and it felt great. The satisfaction and achievement I felt from clearing the kitchen was addictive and I soon had a hallway full of unwanted stuff and junk from all over the flat. I think I could definitely embrace a new minimalist lifestyle only having items we really need and objects of beauty carefully selected for there quality and purpose. An exception to this would be food photography props the less is more theory may be harder for me to apply here and hence I have already failed and brought this vintage rotating metal cake stand in the photos I definitely needed this.

slice hazelnut cake

pink grapefruit cakes

Feeling lighter from the removal of all our junk seemed to get my creativity flowing and I decide to create these little pink grapefruit and hazelnut loaf cakes. I love ground almonds in cakes and I also love the toasty taste of hazelnuts so decided to make ground hazelnuts to use as I would the almonds. The cakes really were very hazelnutty (a word- resembling or characteristics of hazelnuts) and the tartness of the grapefruit worked beautifully. They were moist with a large crumb texture and were just perfect with a cup of tea after a hard days cleaning.

little hazelnut loaf cake

Pink grapefruit and hazelnut cakes

pink grapefruit and hazelnut loaf cakes

  • Prep Time: 20m
  • Cook Time: 40m


  • 150 g Hazelnuts
  • 150 g Butter
  • 150 g Sugar
  • 150 g Plain flour
  • 1 tsp. Baking powder
  • 3 Eggs
  • 2 Pink grapefruits
  • 170 g icing sugar


  1. Preheat oven to 150 fan/ 170c/ 325f, grease and line 3 mini loaf tins mine were approx 15x8cm or you could use one large tin.
  2. In a blender blitz your hazelnuts to a chunky texture set aside 3 tbsps to decorate and then continue to blitz to a finer texture.
  3. In a mixer beat together the butter and sugar until pale and fluffy. In a separate bowl combine the hazelnuts, flour and baking powder. Add 1/3 of the hazelnut mix to the butter and combine, then add 1 egg to the butter mixture and combine well alternate between adding the hazelnut flour mix and then an egg until all gone combine well after adding each.
  4. Now mix in the juice and zest of 1/2 a grapefruit. Spoon mixture into the loaf tins and bake for about 40 mins until a skewer comes out clean. Leave to cool slightly on a wire rack.
  5. Make the grapefruit icing in a bowl combine the icing sugar with the juice of half a grapefruit. pour the icing over the cakes spreading and allowing to dribble down the sides. Decorate with the set aside chopped hazelnuts and some grapefruit segments.



  • Food photography props…oh my don’t even get me started! I always end up buying new items every single week and am running out of storage space. hee hee

    Your mini loaf cakes look super cute and delicious! I love how you always come up with awesome flavour combinations. I haven’t seen pink grapefruits here this season…do you think blood oranges will work as well?

    Happy weekend darling!

  • Seriously, there are perfection. Your photos, those flavours – absolutely stunning. Pink grapefruit all the way! I must say that having a big tidy up (along with a big baking session!) is a never-fail way for me to feel better, and a million times more organised. Except props, so with you there!

  • I love the idea of using ground hazelnuts instead of almonds. Absolutely gorgeous photography (and I feel you on the props).

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