Grapefruit Pistachio Rose and Ginger Syrup Cake
In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.
I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!
Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?
Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!
- 160g shelled, unsalted pistachios
- 150g butter
- 135g caster sugar
- 3 eggs
- 3 tsn rosewater essence (equivalent to 3tbsn rosewater)
- 2tbsn milk
- 2 tbsn lime juice
- 1 Grapefruit zest (or 4 tsn zest)
- 1+1/2 tsn ground ginger
- 240g self raising flour
- 1 tbsn bicarbonate of soda
For the grapefruit syrup:
- 1 grapefruit
- 110g water
- 2 tsn rosewater essence
- 90g caster sugar
- Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
- Place 135g of the pistachios in a food processor and process until finely ground.
- Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
- Using electric beaters beat the sugar and butter until light and fluffy.
- Add in the eggs, beating in between each addition until pale and creamy.
- Add the rosewater essence, milk, lime juice and zest beating in between each addition.
- In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
- Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
- Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
- To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
- Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
- Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
- Leave the cake to cool completely in its tin.
- Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.
- You will need 1 whole grapefuit for this recipe.
- This cake is best served warm.
- Serve with a scoop on ice-cream, yum!
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