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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.

45K 5 4

Last modified on: March 24^th 2019

Keywords for this recipe:

For 20 pieces, you will need:

1 100 ml caster sugar
2 ½ grapefruit
3 45 ml Noisette butter
4 100 ml egg
5 25 ml cream
6 78 ml flour
7 1 ml baking powder
8 10 ml Candied grapefruit peel (optional)
9 6.55 ml Pearl sugar (optional)

Change these quantities to make: 20 pieces 40 pieces 80 pieces 120 pieces

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
32 min.	15 min.	20 min.	1 hour 7 min.

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Step by step recipe

Stage 1 - 5 min.

Zest ½ grapefruit into 100 ml 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.

Stage 2 - 2 min.

Whisk together the sugar with the zest and 100 ml egg.

Stage 3 - 2 min.

Add 25 ml cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.

Sieve 78 ml flour and 1 ml baking powder together into the mixture.

Stage 5 - 1 min.

Mix again.

Stage 6 - 1 min.

Pour in 45 ml Noisette butter.

Stage 7 - 1 min.

Mix again.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,162 Kcal or 4,865 Kj	20 gr	216 gr	56 gr
58 %	8 %	20 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
237 Kcal or 992 Kj	4 gr	44 gr	11 gr
12 %	2 %	4 %	2 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
58 Kcal or 243 Kj	1 gr	11 gr	3 gr
3 %	<1 %	1 %	<1 %

% 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, Egg, Gluten

How much will it cost?

For 20 pieces : 1.10 €
Per piece : 0.06 €

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: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Brioche dough, Sweetcrust pastry (pâte sablée), Steak burger topped with egg, Tarte Normande, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Mint and chocolate cream, Biscuit de Savoie sponge cake, Autumn apple and plum crumble pie, Quick Strawberry Millefeuille, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Sesame fried scampi, Chocolate eclairs, Chestnut cake, Panettone, ... All
	Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Chestnut cake, Génoise (Genoa sponge), Financier batter, Pistachio "Financiers", ... All

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