Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.
I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.
Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…
For the cake:
- 3 eggs
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter
- 1tsp baking powder
- 3tbsp grapefruit juice
- Zest of one grapefruit
For the grapefruit drizzle syrup:
- 50g caster sugar
- 10tbsp grapefruit juice
For the grapefruit drizzle icing
- 200g icing sugar
- 5tbsp grapefruit juice
- Zest of one grapefruit
My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.
Preheat the oven to 180C fan.
Grease (and line) one 8” loaf tin.
In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.
Add the zest from one earlier washed grapefruit.
Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).
Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.
Pour into your earlier prepared loaf tin.
Bake in the pre-heated oven for 35-40min or until golden brown.
Remove from the oven and allow it to cool for a few minutes.
With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.
Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.
Leave to cool almost completely.
After 15-20 minutes remove your cake from the baking tin and get ready for the icing.
In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.
Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.
This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.
The cake is very moist and utterly delicious and the epitome of more-ish
Have you ever tried a grapefruit cake before?
More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!