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Red Grapefruit Cake

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If you like grapefruit – you should really try this red grapefruit cake! It’s a red grapefruit cake with added almonds  that’s so easy to make, soft, melts in your mouth, and has the perfect scent while baking. DELICIOUS!

Red Grapefruit and Almond Cake

Photo: Natalie Levin



Red Grapefruit Cake

  • Based on a recipe from Fast Baking by Erez Komarovsky, with some adjustments.

30 cm long loaf cake pan

For the cake:
75 grams soft butter
150 grams (3/4 cup) sugar
Pinch of salt
1 tsp. vanilla extract
Zest of 1 red grapefruit
2 large eggs
30 ml. (2 tsp.) red grapefruit juice
100 ml. sour cream
75 grams almond meal
2 tbsp. cornstarch
140 grams (1 cup) all-purpose flour
1/2 tsp. baking powder

For the syrup:
125 ml. (1/2 cup) red grapefruit juice
50 grams (1/4 cup) sugar

For the glaze:
4-5 heaping tablespoons powdered sugar
1/2 tsp. grapefruit juice

Decoration:
Candied grapefruit peel

Preparation:

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and grapefruit zest and mix on high speed until the mixture is creamy and soft.
  3. Clean the sides of the bowl using a spatula and add the eggs one at a time, while mixing between additions.
  4. Add grapefruit juice, sour cream, ground almonds and cornstarch and mix until blended.
  5. Add flour and baking powder and mix just until incorporated.
  6. Pour the batter into the pan, and smooth the top.
  7. Bake for about 35-45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
  8. Grapefruit syrup: in a small saucepan put grapefruit juice and sugar and cook until boiling. It is important to make sure all the sugar dissolves and the syrup is clear.
  9. Pour the syrup over the cake and let it be absorbed.
  10. Cool the cake completely before frosting.
  11. Glaze: In a small bowl mix powdered sugar and grapefruit juice until the mixture is thick. If the texture is too thick – add a little water if the texture is too thin – add a little more powdered sugar.
  12. Pour the glaze over the cake and garnish with candied grapefruit peel.

Notes:

  • Keep the cake in an airtight container in the refrigerator for up to a week.
  • Cake is best served at room temperature.
  • Glazing is optional and can be omitted.
Red Grapefruit and Almond Cake

Photo: Natalie Levin