My daughter must be about the only five year old that loves grapefruit. As soon as she sees me bring over a plate with two halves of a luscious Ruby Red on it, she’s got her little sparrow mouth open, demanding a segment or two. Of course I can’t help but want to share in the presence of a child with such a mature palate. Incidentally, Miss 5 likes the taste of coffee and happily eats a whole bowl of natto (fermented soy beans).
For probably the same reason most children don’t like it, grapefruit is rarely used in baking. If you can’t tolerate bitterness at all then grapefruit is not something you’d enjoy fresh, let alone in a cake. I don’t mind the bitter flavour personally so I decided to put my freebie white grapefruits to good use and concoct a new cake.
Please note that I use the term cake quite loosely. If you decide to try this recipe but use regular white flour then you will probably end up with something that resembles a cupcake more than mine. I used a combination of spelt and coconut flour which yielded a more squat, muffin like cake.
You can also just use grapefruit juice and zest alone but as I had a spare Meyer lemon rolling around the counter, I added a little bit of lemon juice and zest to my cake mix. As a superfoods take on the classic combo of lemon and poppyseed, I added a few tablespoons of chia seeds too. Once the cakes were done, I poured some prepared grapefruit and lemon juice syrup over them to help keep them moist and to add a little more kick.
The flavour was all round balanced quite nicely. The grapefruit’s bitterness was mellowed by the sweeter juice of the Meyer lemon but what you could taste was definitely not just lemon. My husband quite enjoyed the overall taste of the cakes but wished I had used regular flour. I quietly advised him to embrace the low gluten benefits :)
- 85g Nuttlex or butter
- 100g sugar
- 1 medium sized egg
- 220g flour (I used a blend of 140g wholemeal spelt and the rest coconut flour)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tbsp black chia seeds
- juice and ½ tsp of one small white grapefruit and one lemon (reserve half of juice for syrup, and some zest if desired)
- 2 tbsp sugar
- Place Nuttlex or butter into TMX and cream with sugar on Speed 4 for five seconds.
- Add egg and combine on Speed 5 for another five seconds.
- Add flour, baking soda and baking powder and combine on Speed 2 for five seconds.
- Add half the juice and zest of grapefruit and combine on Speed 3 until cake mixture is smooth and slowly pours out of TMX bowl. If not liquid enough, add a little preferred liquid (milk, soy milk, water or buttermilk) until thinned out.
- Place mixture into 10 to 12 patty pans or directly into a greased muffin tray. Bake for 15 minutes.
- In meantime, prepare syrup by placing remaining citrus juice into a small saucepan with two tablespoons of sugar. Heat on low/medium heat until sugar dissolves and liquid starts to pubble. Add zest if desired. Syrup should coat spoon thinly. If it does not, add another teaspoon of sugar and continue to simmer until syrup forms.
- Once cakes are baked, remove from oven and immediately spoon each cake with a little syrup. Allow to cool.