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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 80 pieces, you will need:

1 14.1 oz caster sugar
2 2 grapefruits
3 6.3 oz Noisette butter
4 14.1 oz egg ( How to... )
5 3.5 oz cream
6 11.0 oz flour
7 0.1 oz baking powder
8 1.4 oz Candied grapefruit peel (optional)
9 0.9 oz 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.

At what time:

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Step by step recipe

Stage 1 - 5 min.

Zest 2 grapefruits into 14.1 oz 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 14.1 oz egg.

Stage 3 - 2 min.

Add 3.5 oz cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.

Sieve 11.0 oz flour and 0.1 oz baking powder together into the mixture.

Stage 5 - 1 min.

Mix again.

Stage 6 - 1 min.

Pour in 6.3 oz 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
4,649 Kcal or 19,464 Kj	80 gr	864 gr	225 gr
232 %	31 %	82 %	34 %

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 80 pieces : 4.41 €
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: Far Normandy-Brittany, Buckwheat pancakes, Fish in a seed crust, Lemon Mayonnaise, Cheese Soufflé, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Melon with port sorbet, Panettone, Buckwheat almond biscuits, Mouna, Caramelised apple custards, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Bonnevaux apple tart, Hazelnut and orange cake, Fougasse with bacon and Comté, Sesame fried scampi, ... All
	Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Pistachio madeleines, Chestnut cake, Chocolate madeleines, Pistachio "Financiers", ... All

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