Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.
The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
45K 5 4
Last modified on: March 24th 2019
Keywords for this recipe:For 40 pieces, you will need:
- 1
200 ml caster sugar - 2
1 grapefruit - 3
90 ml Noisette butter - 4
200 ml egg - 5
50 ml cream - 6
156 ml flour - 7
2 ml baking powder - 8
20 ml Candied grapefruit peel (optional) - 9
13.1 ml Pearl sugar (optional)
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 32 min. | 15 min. | 20 min. | 1 hour 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Zest 1 grapefruit into 200 ml caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.
Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.
Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.
Stage 3 - 2 min.
Stage 4 - 3 min.
Stage 5 - 1 min.
Mix again.
Stage 6 - 1 min.
Pour in 90 ml Noisette butter.
Stage 7 - 1 min.
Mix again.
You cake batter is now ready.
Preheat the oven to 390°F (200°C).
You cake batter is now ready.
Preheat the oven to 390°F (200°C).
Stage 8 - 7 min.
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.
Stage 9 - 20 min.
Bake for about 20 minutes (for smaller cakes).
Stage 10 - 15 min.
Leave to cool on a wire rack.
Stage 11 - 5 min.
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.
Stage 12 - 5 min.
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.
Remarks
This moist cake can be made with other citrus fruits: orange, lemon, lime...
Keeping
Several days in the fridge, covered with plastic film.
Source
Based on a recipe by Gaëtan Paris.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,325 Kcal or 9,734 Kj | 40 gr | 432 gr | 113 gr |
| 86 % | 11 % | 30 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 4 gr | 44 gr | 11 gr |
| 9 % | 1 % | 3 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 58 Kcal or 243 Kj | 1 gr | 11 gr | 3 gr |
| 2 % | <1 % | 1 % | <1 % |
How much will it cost?
- For 40 pieces : 1.89 £
- Per piece : 0.05 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, "Oeufs rabattus" with leeks, Caramel rice pudding, Tarte à l'coloche, New tiramisu, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Citrus crunch, Prune Far, Apricot and pistachio clafoutis, Clafoutis "Marie-Antoinette", ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Kouign-amann, Savoury mini-madeleines with 2 cheeses, Four quarters, How to seal a terrine or casserole dish, ... All |
 | Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Chestnut cake, Pancake batter, Génoise (Genoa sponge), Pistachio madeleines, ... All |
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