• Added: 10th August 2020
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Pink Grapefruit G&T Drizzle Cake

By Candice Brown

This delicious pink grapefruit G&T drizzle cake has been specially designed by Candice Brown for you to recreate at home! Simply follow the recipe below to make your own:


230g self-raising flour
225g unsalted butter
235g golden caster sugar
1 tsp baking powder
4 eggs
Grated zest of 1 pink grapefruit
1 tablespoon finely chopped fresh rosemary
40g chia seeds
50ml Franklin & Sons Pink Grapefruit Tonic Water with Bergamot

60ml gin
Juice of 1 pink grapefruit
50g caster sugar
50ml Franklins & Sons Pink Grapefruit Tonic Water with Bergamot
50g Icing sugar


  1. Preheat the oven to 160°C fan (180°C/359°F/Gas Mark 4). Grease and line a 25cm springform cake tin.
  2. Put the flour, butter, sugar, baking powder, eggs, grapefruit zest, chopped rosemary, tonic water and chia seeds in a large bowl. Using an electric mixer or a hand whisk, beat together until smooth and fluffy.
  3. Pour the mixture into the prepared in and bake for 45–50 minutes until the sponge is cooked – a skewer inserted into the centre should come out clean. Remove from the oven.
  4. Heat the gin, juice of the grapefruit (pick out any pips), tonic and sugar in a small saucepan over a low/ medium heat, stirring until the sugar has dissolved. When the syrup starts to bubble around the edges remove from the heat.
  5. Poke holes all over the top of the sponge using a skewer (do not go all the way through to the bottom). Slowly pour the hot syrup over the still warm sponge, allowing it to absorb the syrup.  Save about 2 tbsp for the glaze.
  6. For the glaze add the icing sugar to the left-over syrup to make a glaze. Once the cake has cooled remove from the tin and drizzle over the glaze and top with a couple of slices of pink grapefruit and a sprig of rosemary.

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