Saturday, February 4, 2012

Zesty Grapefruit Cake (Whole Grain)

My good friend is allergic to milk. She came over to bake with me last week and we whipped up this delicious cake. It's made with grapefruit and is zesty, delicious, and has no milk.

I have never tried a cake with grapefruit before - but it's an inspired surprise. It's a sharper taste than orange and more flavourful than lemon. The springy cake is topped with a glaze made with grapefruit zest and juice.

Zesty Grapefruit Cake
makes one 9x9" (23x23 cm) cake
adapted from King Arthur Flour Whole Grain Baking

I used two large grapefruits while making this recipe. If you don't end up with enough grapefruit juice, use seem orange juice instead.

for the glaze:
3/4 c (175 g) sugar

for the cake:
2 or 3 grapefruits, to yield 3 T zest, 1 c juice, and the rinds
2 c (240 g) whole wheat flour
2 t baking powder
1/2 t salt
5 eggs, separated
1/2 c (125 ml) vegetable oil
1 1/2 c (350 g) sugar
1/4 t cream of tartar

Start with two grapefruits: grate the zest, then juice them, then save the rinds.

Next, make the glaze. In a saucepan, combine 1/2 c (125 ml) of grapefruit juice, 1 T zest, the leftover grapefruit rinds, and the sugar.
Heat the pan and stir until the sugar dissolves. Then remove the pan from the heat and let the glaze rest while you prepare the rest of the recipe.

Now make the cake. In a medium bowl, mix the flour, baking powder, and salt.
In a large bowl, beat the egg yolks and oil for three minutes using a strong arm or an electric mixer. Add the sugar and beat until smooth and pale. Add 1/2 c (125 ml) of grapefruit juice and 2 T of grapefruit zest.
In a clean bowl and using very clean beaters, beat the egg white until soft peaks form. Mix in the cream of tartar.

Add the flour to the egg yolks and stir to combine.
Incorporate the egg whites in three batches, folding gently.
Pour into a 9x9" (23x23 cm) pan.

Bake in a 350 F (180 C) oven for 25 minutes, or until a tester comes out clean.
Leave to cool on a rack for 10 minutes.
Remove the rinds from the glaze. Pour the glaze over the warm cake and leave to cool fully before serving.

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