For 6 people
For 6 people
Start by preheating the oven to 180°C.
Remove the zest from the yellow grapefruit, then juice it.
Soak the zest in water for 3 minutes, then chop it.
Beat the eggs with the butter, 100g of icing sugar, the flour, the grapefruit juice, the zest and the yeast.
Pour the batter into a buttered mold and bake for 35 minutes.
Mix the remaining icing sugar with the pink grapefruit juice and the Cointreau.
Pour the mixture over the already cooled cake.
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