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.
50 K 4/5 (5 reviews)
1 hour 7 min.
Easy
80 pieces
9 IngredientsLast modified on: March 24th 2019
For 80 pieces, you will need:
- 1
1 ¾ cup caster sugar - 2
2 grapefruits - 3
1 cup Noisette butter - 4
1 ¾ cup Egg ( How to... ) - 5
½ cup cream - 6
1 1⁄3 cup flour - 7
1 teaspoon baking powder - 8
3 tablespoons Candied grapefruit peel (optional) - 9
2 tablespoons Pearl sugar (optional)
Change these quantities to make:
Change measures:
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 2 grapefruits into 1 ¾ cup 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 1 cup 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 | 80 RDI=30 % | 860 RDI=80 % | 260 RDI=40 % | 4,920 RDI=250 % | 20,610 RDI: 250 % |
| 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 80 pieces : 4.45 €
- 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)
Caster sugar
Like these other recipes: Mulled wine Belle-Plagne style, Almond macaroon cake, Lime (or lemon) curd, Lemon Confectioner's Custard, Valay-Brest, ... See them all 352
Egg
Like these other recipes: Elsa's Comtoise galette, Chestnut and hazelnut biscuits, Brownies, Chestnut moelleux, Gratin-style spinach and chicken omelette , ... See them all 226
Flour
Like these other recipes: Almond macaroon cake, Wiener Schnitzel, Cigarettes Russes (Piroulines), Half-cooked chocolate cake with raspberry coulis, Little Christmas biscuits, ... See them all 196
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Financier batter, Lemon and lime cakes, Chestnut cake, Pistachio madeleines, ... See them all 8
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