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Marmelade - Grapefruit - home-grown

Marmelade - Grapefruit Home-grown Zoom

Marmelade - Grapefruit - home-grown

Without doubt the best home-grown, home-made Marmelade you will find. 

SKU: DE071214300800

Availability: In stock

Product Description


    Made right here on Lourensford Wine Estate in Somerset West by Gerhard Compion using his very own, home-grown, organic grapefruit!

    This product will vary in color as batches are small but it will not compromise the flavor.


Additional Information

    Additional Information

    Preferred Preperation

    Warning: If you are on any form of medication, ensure you inform yourself about the potentially harmful effects of grapefruit consumption (fresh or marmelade). http://www.dailymail.co.uk/health/article-2238752/Why-breakfast-grapefruit-marmalade-toast-lethal-people-taking-medication.html

    However, if you are healthy and taking no meds, tuck in and enjoy this superb product!

    Here is a lovely Grapefruit Marmalade Cake:


    3 tablespoons of Grapefruit Marmalade

    150g of natural yoghurt

    175g of softened butter

    175g golden caster sugar

    3 free-range eggs

    200g self-raising flour

    1 teaspoon of baking powder

    Zest of 1 grapefruit

    For the cake glaze

    Juice of ½ an grapefruit

    5 tablespoons of Grapefruit Marmalade


    1. Heat the oven to 160C/140C fan/Gas Mark 3. Grease a loaf tin (about 20 x 10cm) with butter and then line with non-stick baking paper.
    2. Put the marmalade in a small saucepan and heat gently until melted. Beat in the yoghurt and let it cool for a few minutes.
    3. Put the butter and sugar into a large mixing bowl. Mix with an electric whisk until creamed. Add the eggs, flour, baking powder and grapefruit zest and mix again with the electric whisk until you have a thick batter. Now add the grapefruit and yoghurt mix to the batter and pour it into the prepared tin. It will be runny.
    4. Bake for 1 hour until golden and well-risen and a skewer comes out clean. Cover it loosely with baking paper after 45 minutes if it’s getting too much colour on top. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
    5. Meanwhile, heat the grapefruit juice and marmalade in a small pan until you have a thick syrup. While the cake is still warm, pour it all over the top so that the cake has a sticky glaze.
    6. Serve with a hot cup of tea and a dollop of natural yoghurt on the side 






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