Grapefruit cake

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 grapefruit
• 2 200 g caster sugar
• 3 70 g butter
• 4 200 g flour
• 5 6 g baking powder
• 6 3 eggs
• 7 100 g liquid cream
• 8 50 g water
• 9 75 g caster sugar
• Total weight: 1,191 grams

Times:

Preparation	Cooking	Start to finish
30 min.	50 min.	1 hour 20 min.

Step by step recipe

• 1:

  Grapefruit cake batter

  Zest 1 grapefruit into 200 g caster sugar, and whisk well.
  Cover with a plate, and leave to rest for 1 hour. We do this to capture the grapefruit aromas in the sugar.
  Note: You can make this the day before, and leave it to rest in the fridge overnight.
• 2: Squeeze the grapefruit and set the juice aside.
• 3: Melt 70 g butter over low heat, then remove from heat and allow to cool.
• 4: In a bowl, sift together 200 g flour and 6 g baking powder, then set aside.
• 5: In the bowl of a mixer, pour 3 eggs, 3 tablespoons grapefruit juice, and 100 g liquid cream.
  Add the sugar + zest, and whisk until smooth and frothy.
• 6: Gradually add the flour + baking powder mixture.
• 7: Finish by gently pouring in the cooled melted butter.
• 8: The mixture should be well blended.
• 9: Pour into a buttered cake tin.
  If possible, leave to rest in the fridge for 1 hour.
• 10:

  Grapefruit syrup

  
  Preheat oven to 180°C (360°F).
  Pour 50 g water and 75 g caster sugar into a small saucepan, bring to the boil and stir well.
• 11: Remove from the heat, add the rest of the grapefruit juice and stir.
  Your syrup is now ready, cover it while you wait.
• 12:

  Baking

  If you want a nice opening when baking, slit the top of your cake like this.
• 13: Bake for around 30 to 40 minutes at 180°C (360°F), checking 5 minutes before the end to be sure.
• 14: Turn out the warm cake onto a wire rack set on a plate, and drizzle with the grapefruit syrup.
  Collect the excess syrup on the plate, and pour it over the cake several times, or better still, brush the syrup over the cake.
• 15: Leave to cool before serving.

Remarks

You can add 1 or 2 tablespoons of rum to the grapefruit syrup, to taste.
The cream can easily be replaced by mascarpone.

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