Matt Tebbutt showcased a delicious grapefruit polenta cake on Saturday Kitchen.

The ingredients are: 300g fine cornmeal or polenta, 2 tsp gluten-free baking powder, 200ml vegetable oil, plus extra for greasing, 175g caster sugar, 2 grapefruits, very finely grated zest only, 3 free-range eggs and pinch salt.

For the syrup: 125g icing sugar, 2 grapefruits, juice only and 1–2 tbsp Campari (optional).

For the topping: 200g dairy-free yoghurt, 4 tbsp icing sugar and 2 tbsp shelled, unsalted pistachios.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.