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
400 ml caster sugar - 2
2 grapefruits - 3
180 ml Noisette butter - 4
400 ml egg - 5
100 ml cream - 6
312 ml flour - 7
4 ml baking powder - 8
40 ml Candied grapefruit peel (optional) - 9
26.2 ml 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 400 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.
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 180 ml 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)
Egg
Like these other recipes: Grapefruit cake, Rum babas, "BN style" chocolate-filled biscuits, Broccoli savoury custard, Sesame cookies, ... See them all 228
Caster sugar
Like these other recipes: Apricot jam with vanilla, Nougat, Home-made terrine of foie gras, Raspberry muffins, Little caramelized peach tarts, ... See them all 353
Flour
Like these other recipes: Pistachio "Financiers", Oat financiers for Louise, Apple and almond cake, Crunchy little pieces of fish, Dublin fruit scones, ... See them all 196
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Chocolate madeleines, Pistachio madeleines, Génoise (Genoa sponge), Financier batter, ... See them all 8
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