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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.

44K 5 4

Last modified on: March 24^th 2019

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For 40 pieces, you will need:

1 200 g caster sugar
2 1 grapefruit
3 90 g Noisette butter
4 200 g egg ( How to... )
5 50 g cream
6 100 g flour
7 2 g baking powder
8 20 g Candied grapefruit peel (optional)
9 10 g Pearl sugar (optional)
Total weight: 982 grams

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 1 grapefruit into 200 g 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 200 g egg.

Stage 3 - 2 min.

Add 50 g cream and 50g of grapefruit juice.

Mix well.

Stage 4 - 3 min.

Sieve 100 g flour and 2 g baking powder together into the mixture.

Stage 5 - 1 min.

Mix again.

Stage 6 - 1 min.

Pour in 90 g 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
2,325 Kcal or 9,734 Kj	40 gr	432 gr	113 gr
116 %	15 %	41 %	17 %

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 40 pieces : 2.21 €
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: Breton galettes (pancakes), Arizona cupcakes, Little Christmas biscuits, Chocolate mug cake, Grandma Solange's biscuits, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Rice pudding (riz au lait), Mulled wine Belle-Plagne style, Valay-Brest, Nougat, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Cantucci di Prato, Lemon and lime cakes, Langoustine sabayon tart, Arlesian Biscuits, Rabbit civet "à la normande", ... All
	Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Lemon and lime cakes, Chestnut cake, Pistachio madeleines, Financier batter, ... All

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