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Grapefruit cake

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

4,878 2 1 4

Last modified on: March 24^th 2024

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For 12 people, you will need:

1 3 grapefruits
2 600 g caster sugar
3 210 g butter
4 600 g flour
5 18 g baking powder
6 9 eggs
7 300 g liquid cream
8 150 g water
9 225 g caster sugar
Total weight: 3,573 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 3 grapefruits into 600 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 210 g butter over low heat, then remove from heat and allow to cool.

Stage 4 - 2 min.

In a bowl, sift together 600 g flour and 18 g baking powder, then set aside.

Stage 5 - 5 min.

In the bowl of a mixer, pour 9 eggs, 3 tablespoons grapefruit juice, and 300 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 150 g water and 225 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
8,892 Kcal or 37,229 Kj	127 gr	1,378 gr	320 gr
329 %	36 %	96 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
249 Kcal or 1,043 Kj	4 gr	39 gr	9 gr
9 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
741 Kcal or 3,102 Kj	11 gr	115 gr	27 gr
27 %	3 %	8 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 12 people : 6.98 €
Per person : 0.58 €

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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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Fish fillet with preserved lemons, Meatballs, Franche-Comté sticks, Chocolate madeleines, Far Normandy-Brittany, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Nanou's chocolate cake, Coconut-vanilla cream for Elsa , Toffee apple upside-down cake, Strawberry, kiwi and mascarpone verrines, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Tandoori-flavoured chicken with leeks, Pan-fried scallops and chanterelles with Noilly Prat sauce, Raw beetroot mousse with walnuts, Eggs "en cocotte" with spinach, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Breton sablé biscuit dough, Fillet of salmon meunière, Baked potoatoes with herb butter or cream , French onion soup, ... 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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