Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit.
The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
56 K 4/5 (5 reviews)
1 hour 7 min.
Easy
20 pieces
9 IngredientsLast modified on: March 24th 2019
For 20 pieces, you will need:
- 1
100 g caster sugar - 2
½ grapefruit - 3
45 g noisette butter - 4
100 g egg ( How to... ) - 5
25 g cream - 6
50 g flour - 7
1 g baking powder - 8
10 g candied grapefruit peel (optional) - 9
5 g Pearl sugar (optional) - Total weight: 495 grams
Change these quantities to make:
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Times for this recipe
Preparation: 35 min.
Resting: 15 min.
Cooking: 20 min.
All in all: 1 hour 7 min.
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.
Zest ½ grapefruit into 100 g caster sugar. Mix well, cover with plastic film and leave to rest for at least one hour, to allow the sugar to take up the grapefruit flavour.
Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.
Note: You can prepare this sugar the day before. Add the zest of a lime, too, if you'd like a fuller citrus flavour.
Stage 3 - 2 min.
Stage 4 - 3 min.
Stage 5 - 1 min.
Mix again.
Stage 6 - 1 min.
Pour in 45 g noisette butter.
Stage 7 - 1 min.
Mix again.
You cake batter is now ready.
Preheat the oven to 390°F (200°C).
You cake batter is now ready.
Preheat the oven to 390°F (200°C).
Stage 8 - 7 min.
Pour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you have.
Stage 9 - 20 min.
Bake for about 20 minutes (for smaller cakes).
Stage 10 - 15 min.
Leave to cool on a wire rack.
Stage 11 - 5 min.
For an even better flavour, brush the cakes with a little citrus syrup and leave this to soak in.
Stage 12 - 5 min.
If possible, decorate the cakes with a strip of candied peel and grains of pearl sugar.
Remarks
This moist cake can be made with other citrus fruits: orange, lemon, lime...
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe by Gaëtan Paris.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 220 RDI=20 % | 70 RDI=10 % | 1,230 RDI=60 % | 5,150 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 250 RDI=10 % | 1,050 RDI: 10 % |
| Per piece | 1 RDI=0 % | 10 RDI=1 % | 3 RDI=0 % | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 20 pieces : 1.15 €
- Per piece : 0.10 €
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)
Egg
Like these other recipes: Liège waffles, Soft chocolate-orange cake, Rémoulette dressing, Provençal remoulade sauce, How to cook hard-boiled eggs properly , ... See them all 236
Caster sugar
Like these other recipes: Cannelés, Milk rolls, Panna cotta, Clear strawberry juice, Toffee apple upside-down cake, ... See them all 361
Flour
Like these other recipes: Little chocolate and hazelnut fondants, Hollandaise sauce, Arizona cupcakes, Arlesian Biscuits, Toasted-flour biscuits, ... See them all 201
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Lemon and lime cakes, Chestnut cake, Pistachio madeleines, Chocolate madeleines, ... See them all 8
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