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.
47K 4/5 based on 5 reviews
Last modified on: March 24th 2019
Keywords for this recipe: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
0 kg 3 g Candied grapefruit peel (optional) - 9
0 kg 2 g Pearl sugar (optional)
How long will 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:
- 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,923 Kcal or 20,612 Kj | 80 gr | 864 gr | 263 gr |
| 246 % | 31 % | 82 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 251 Kcal or 1,051 Kj | 4 gr | 44 gr | 13 gr |
| 13 % | 2 % | 4 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 62 Kcal or 260 Kj | 1 gr | 11 gr | 3 gr |
| 3 % | <1 % | 1 % | <1 % |
How much will it cost?
- For 80 pieces : 4.41 €
- Per piece : 0.06 €
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: Baked eggs with chicken and spinach, Almonds pyramids, Little vegetable omelettes, Paris flan filling, Eggs in tomato shells, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sesame cookies, Clear strawberry juice, Pets de nonne, Piedmont pyramids, Sugar syrup, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Canadian apple crumble, Chocolate cake, How to seal a terrine or casserole dish, Foie gras fingers, ... All |
 | Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Financier batter, Lemon and lime cakes, Pancake batter, Chocolate madeleines, ... All |
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