Grapefruit Cake
I'm done!!
I completed the meatless march challenge woohoo! Having my first bite of meat in what it seemed like ages, was just so glorious on Sunday. Do you know how agonizing it was to at 11:15pm on the last night of the month to not take a ginormous bite out of the meat sauce cheese pizza?
Why was there meat sauce cheese pizza? I was doing the Relay for Life at the University to fundraise for the Canadian Cancer Society, and so at 11:15pm they gave use food to keep use fueled for the relay. Argh! there was only 45 mins left of the challenge, and I didn't want to end it 45 mins early just because of pizza. So I just ended up munching on my grapefruit curd I made on bread, raw almonds, and dried apricots.
Oh well, moving on.....
These past couple of months, there were some crazy sales on grapefruit. No they weren't awesomely cheap but they were at a lower price at times and were painfully delicious. Because we had a box or two of citrus fruits sitting around, I felt the call to do something with them before they became forgotten. Oh and it turned out great since it was a nice change to having the traditional lemon cake.
I've made this cake quite a few times and I've learned that the cake is only amazing if it's not too tall height-wise.
Also serving the cake with grapefruit slices is a must.
Grapefruit Cake
zest of one grapefruit
1/2 sugar
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup greek yogurt (I used honey flavoured greek yogurt)
2 medium sized eggs or 1 1/2 extra large eggs
1/4 cup vegetable oil
1/3 cup grapefruit juice (from the zested grapefruit)
1/4 - 1/2 tsp vanilla (optional)
Grapefruit Syrup
grapefruit juice (what's left after making the cake)
2 tbsp
Decoration
Icing sugar
left over grapefruit syrup
segmented grapefruit
- In a small bowl rub the zest with the sugar together.
- Preheat oven to 350'F. Prepare a 8x4x2inch loaf pan (similar size is good) by laying down parchment paper on the bottom of the tin. Grease and flour the pan.
- In a mixing bowl, whisk the flour, zest and sugar mix, baking powder and salt.
- Add in the yogurt, eggs, oil, juice, and vanilla. Whisk until batter is smooth.
- Pour the cake batter into the prepared pan and bake for 20-30 mins, or until a toothpick inserted in the middle comes out clean.
- Let it cool for 10 mins before adding the simple syrup.
- While the cake is baking, in a small sauce pan add the left over juice and 2 tablespoons of sugar. Cook until the sugar dissolves.
- Poke holes into the cake and brush syrup on top until the cake top looks moist and sticky.
- Let cake cool completely.
- Mix a spoon or two of the left over syrup with icing sugar. Add more icing sugar to make the icing thicker. It it's too thick add a drop of syrup at a time until you reach a consistency that you want.
- Drizzle the icing with a spoon or scoop into a piping bag to pipe the icing onto the cake.
- Place segmented grapefruit onto the iced surface of the cake.
Serve.
I completed the meatless march challenge woohoo! Having my first bite of meat in what it seemed like ages, was just so glorious on Sunday. Do you know how agonizing it was to at 11:15pm on the last night of the month to not take a ginormous bite out of the meat sauce cheese pizza?
Why was there meat sauce cheese pizza? I was doing the Relay for Life at the University to fundraise for the Canadian Cancer Society, and so at 11:15pm they gave use food to keep use fueled for the relay. Argh! there was only 45 mins left of the challenge, and I didn't want to end it 45 mins early just because of pizza. So I just ended up munching on my grapefruit curd I made on bread, raw almonds, and dried apricots.
Oh well, moving on.....
These past couple of months, there were some crazy sales on grapefruit. No they weren't awesomely cheap but they were at a lower price at times and were painfully delicious. Because we had a box or two of citrus fruits sitting around, I felt the call to do something with them before they became forgotten. Oh and it turned out great since it was a nice change to having the traditional lemon cake.
I've made this cake quite a few times and I've learned that the cake is only amazing if it's not too tall height-wise.
Also serving the cake with grapefruit slices is a must.
Grapefruit Cake
zest of one grapefruit
1/2 sugar
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup greek yogurt (I used honey flavoured greek yogurt)
2 medium sized eggs or 1 1/2 extra large eggs
1/4 cup vegetable oil
1/3 cup grapefruit juice (from the zested grapefruit)
1/4 - 1/2 tsp vanilla (optional)
Grapefruit Syrup
grapefruit juice (what's left after making the cake)
2 tbsp
Decoration
Icing sugar
left over grapefruit syrup
segmented grapefruit
- In a small bowl rub the zest with the sugar together.
- Preheat oven to 350'F. Prepare a 8x4x2inch loaf pan (similar size is good) by laying down parchment paper on the bottom of the tin. Grease and flour the pan.
- In a mixing bowl, whisk the flour, zest and sugar mix, baking powder and salt.
- Add in the yogurt, eggs, oil, juice, and vanilla. Whisk until batter is smooth.
- Pour the cake batter into the prepared pan and bake for 20-30 mins, or until a toothpick inserted in the middle comes out clean.
- Let it cool for 10 mins before adding the simple syrup.
- While the cake is baking, in a small sauce pan add the left over juice and 2 tablespoons of sugar. Cook until the sugar dissolves.
- Poke holes into the cake and brush syrup on top until the cake top looks moist and sticky.
- Let cake cool completely.
- Mix a spoon or two of the left over syrup with icing sugar. Add more icing sugar to make the icing thicker. It it's too thick add a drop of syrup at a time until you reach a consistency that you want.
- Drizzle the icing with a spoon or scoop into a piping bag to pipe the icing onto the cake.
- Place segmented grapefruit onto the iced surface of the cake.
Serve.
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