1,505 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Grapefruit cake

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

19 K 2× 4/5 (1 reviews)

1 hour 20 min. difficulté

Easy

2.35 €

12 people

9 Ingredients

Last modified on: March 24^th 2024

For this recipe: I want to make it (301×) I made it (306×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 3 grapefruits
2 2 ²⁄₃ cups caster sugar
3 1 cup butter
4 4 cups flour
5 1 tablespoon baking powder
6 9 eggs
7 1 ¹⁄₃ cup liquid cream
8 ²⁄₃ cup water
9 1 cup caster sugar

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Cooking: 50 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Grapefruit cake batter

Zest 3 grapefruits into 2 ²⁄₃ cups 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 1 cup butter over low heat, then remove from heat and allow to cool.

Stage 4 - 2 min.

In a bowl, sift together 4 cups flour and 1 tablespoon baking powder, then set aside.

Stage 5 - 5 min.

In the bowl of a mixer, pour 9 eggs, 3 tablespoons grapefruit juice, and 1 ¹⁄₃ cup 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 ²⁄₃ cup water and 1 cup 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	1,380 RDI=130 %	320 RDI=50 %	8,890 RDI=450 %	37,230 RDI: 450 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten, egg

How much will it cost?

For 12 people : 7.00 €
Per person : 0.60 €

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)

Other recipes you may also like

Turmeric risotto

A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
May 19^th 201980 K3.5 60 min.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26^th 201947 K5 30 min.

Yeast-based flaky dough (for croissants)

This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9^th 2019160 K 4 3 hours 60 min.

Baker's chicken and potato tart

A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
June 16^th 201957 K 1 hour 25 min.

Souda salad

The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
July 7^th 201946 K 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.