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Grapefruit cake

A moist, triple grapefruit cake: zest, juice and syrup.

3,440 2 1 4

Last modified on: March 24^th 2024

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	50 min.	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.

In a bowl, sift together 200 g flour and 6 g baking powder, then set aside.

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.

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.

Pour into a buttered cake tin.

If possible, leave to rest in the fridge for 1 hour.

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.

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.

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.

Keeping

1 or 2 days in the fridge, protected by cling film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,964 Kcal or 12,410 Kj	42 gr	459 gr	107 gr
148 %	16 %	43 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
249 Kcal or 1,043 Kj	4 gr	39 gr	9 gr
12 %	1 %	4 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
741 Kcal or 3,102 Kj	11 gr	115 gr	27 gr
37 %	4 %	11 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 4 people : 2.33 €
Per person : 0.58 €

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Home-made terrine of foie gras, Meringues, Pancake batter, Mousse with two chocolates, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Four quarters, Caramelized apple "moelleux" cake, Parmesan cauliflower cheese, Two-olive ciabatta, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle and courgette spaghetti, carbonara style, Langres-style spinach, Sliced veal with leeks and mushrooms, Pan-fried scallops and chanterelles with Noilly Prat sauce, Tarte Normande, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Pretzels, Eggs Arsène, Turnip and Jerusalem artichoke soup, Sweet pastry, Smoked eggs, ... All

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Your 2 comments or questions on this recipe

Yes, you can find some tips and informations about zesting on this page : how to zest a fruit?
Posted by jh march 24^th 2024 at 17:30 (n° 2)
This looks like a cake I will make and thank you for the recipe. As for the slit in the top, this happens to my cakes naturally! I use the convection oven inside the microwave and this is always the result. At least they look "home made" when I gift them which is nice. Do you have any comments on the preparation of fruit you wish to zest? I wonder sometimes it I'm zesting chemicals but don't want to scrub too hard.
Posted by Anonymous march 24^th 2024 at 16:33 (n° 1)

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