Sunday, July 17, 2011

Grapefruit cake with syrup

The mysterious citrus tree in our backyard has turned out to be a grapefruit… at least we're now 98% sure. So now I have to find recipes for a fruit I know little about and don't particularly like. This cake, however, did the trick.

Inspiration from

125g unsalted butter
½ cup caster sugar
3 large eggs, separated
1 tbl zest, and ¼ cup juice
180g plain flour
1 tsp baking powder
200ml philly cream for cooking (because it's what I had in the fridge)

Oven 180C/350F, 20cm pan lined with baking paper (or whatever you usually do)

In their own bowl, beat eggwhites until they form stiff peaks.

Then in a large bowl, beat butter and sugar until thick and pale. Add yolks one at a time beating after each addition. Beat in zest and juice.

Fold in sifted flour and baking powder in three batches, alternating with philly cream.

Fold in eggwhites.

Bake approx 50 mins, or until the skewer comes out clean. Set aside to cool for 10 minutes.

200ml sherry (because it's what I had in the cupboard)
¼ cup caster sugar
zest and 2 tbl juice (one small grapefruit)

Pop everything in a small pot. Heat. Stir until slightly thickened (or until you get bored). Pour over cake.

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