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.
45K 5 4
Last modified on: March 24th 2019
Keywords for this recipe: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
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:
- 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 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.
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 90 g 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 |
| 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 % |
How much will it cost?
- For 40 pieces : 2.21 €
- 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: Potimarron and Parmesan tart, Green asparagus omelette, Caramelized apple and walnut cake, Génoise (Genoa sponge), Hamburger buns, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, "Moelleux" cake batter, Warm apple feuillantines, Apple Tatin Terrine, Ice-cream Vacherin, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Fillet of salmon meunière, "Moelleux" cake batter, Special small breads, Rabbit civet "à la normande", ... All |
 | Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Chocolate madeleines, Pistachio "Financiers", Lemon and lime cakes, Génoise (Genoa sponge), ... All |
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