Grapefruit cake
A moist, triple grapefruit cake: zest, juice and syrup.
1 hour 20 min.
Easy
2.35 €
4 people
9 IngredientsLast modified on: March 24th 2024
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: 1,195 grams
Times for this recipe
Preparation: 30 min.
Cooking: 50 min.
All in all: 1 hour 20 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Stage 2 - ⌛ 2 min.
Squeeze the grapefruit and set the juice aside.
Stage 3 - ⌛ 5 min.
Melt 70 g butter over low heat, then remove from heat and allow to cool.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 5 min.
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.
Add the sugar + zest, and whisk until smooth and frothy.
Stage 6 - ⌛ 3 min.
Gradually add the flour + baking powder mixture.
Stage 7 - ⌛ 3 min.
Finish by gently pouring in the cooled melted butter.
Stage 8
The mixture should be well blended.
Stage 9 - ⌛ 2 min.
Stage 10 - ⌛ 5 min.
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.
Stage 11 - ⌛ 1 min.
Remove from the heat, add the rest of the grapefruit juice and stir.
Your syrup is now ready, cover it while you wait.
Your syrup is now ready, cover it while you wait.
Stage 12 - ⌛ 2 min.
Baking
If you want a nice opening when baking, slit the top of your cake like this.Stage 13 - ⌛ 40 min.
Bake for around 30 to 40 minutes at 180°C (360°F), checking 5 minutes before the end to be sure.
Stage 14 - ⌛ 5 min.
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.
Collect the excess syrup on the plate, and pour it over the cake several times, or better still, brush the syrup over the cake.
Stage 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.
The cream can easily be replaced by mascarpone.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 460 RDI=40 % | 110 RDI=20 % | 2,960 RDI=150 % | 12,410 RDI: 150 % |
| Per 100 g | 3 RDI=1 % | 40 RDI=4 % | 8 RDI=1 % | 250 RDI=10 % | 1,040 RDI: 10 % |
| Per person | 10 RDI=4 % | 110 RDI=10 % | 30 RDI=4 % | 740 RDI=40 % | 3,100 RDI: 40 % |
How much will it cost?
- For 4 people : 2.35 €
- Per person : 0.60 €
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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)
Caster sugar
Like these other recipes: Biscuit de Savoie sponge cake, Mulled apple juice, Clementine confectioner's custard, Double raspberry tartlets, Shortcrust pastry (pâte brisée), ... See them all 363
Flour
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Liquid cream
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Butter
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