1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Grapefruit cake

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

4,142 2 1 4

Last modified on: March 24^th 2024

Keywords for this recipe:

For 4 people, you will need:

1 1 grapefruit
2 7.0 oz caster sugar
3 2.5 oz butter
4 11.0 oz flour
5 0.2 oz baking powder
6 3 eggs
7 3.5 oz liquid cream
8 1.8 oz water
9 2.6 oz caster sugar

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	50 min.	1 hour 20 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.

Grapefruit cake batter

Zest 1 grapefruit into 7.0 oz 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 2.5 oz butter over low heat, then remove from heat and allow to cool.

Stage 4 - 2 min.

In a bowl, sift together 11.0 oz flour and 0.2 oz baking powder, then set aside.

Stage 5 - 5 min.

In the bowl of a mixer, pour 3 eggs, 3 tablespoons grapefruit juice, and 3.5 oz 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 1.8 oz water and 2.6 oz 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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Galette Charentaise, Craquelin (sweet cracker dough), Fillets of sole meunière, Rum babas, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Confit of quinces in Macvin, Pavlova, Jelly-style plum jam, Panettone, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Breton leek and mushroom tart, Leek fondue, Pain perdu, Madras rice, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Leek and broccoli "à la flamande", Lobster Thermidor, Pretzels, Beurre blanc sauce, ... All

Other recipes you may also like

How to cook pasta properly

Here is some advice for pasta that's properly cooked and doesn't stick.
1.1M4.4 22 min. July 18^th 2019

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21^th 2011

Gingerbread

Maybe this recipe will bring back memories.
273K4.2 1 hour 4 min. February 21^th 2011

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).
240K 24.2 1 hour 7 min. February 21^th 2011

News list of cooking-ez.com

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

Post your comment or question

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)

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.

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

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.