grapefruit – Sweet Tooth Experiments

Glazed Grapefruit Brownie Slice

This recipe delivers on a zingy tasty delight that is a mix between a slice and brownie.

I wanted to make something really simple, quick, flavoursome and all about Grapefruit.

Grapefruit is an ingredient that I have dabbled with but never come up with a recipe that solely features the fruit while not being too tangy or sour.

I have posted a Grapefruit Pistachio Rose and Ginger Syrup Cake in the past, however this cake had Grapefruit as a flavour in a mix pairings, not featuring the fruit itself as front and centre.

Ingredients:

120g butter
160g sugar
100g flour
2 eggs
4 tsn grapefruit zest
3 tbsn grapefruit juice

Glaze:

70ml grapefruit juice
200g icing sugar
4 tsn grapefruit zest

Method:

Preheat an oven to 175c degrees and line a 15cm x 15cm square cake tin with baking paper allowing for paper overlap.
Using electric beaters whisk the butter and sugar in a bowl until light and fluffy.
Pour the flour into the butter mix and stir until just combine.
In a separate bowl with a hand whisk beat the egg, zest and juice until combine.
Pour the wet egg mix into the butter mix and beat with electric beaters for 3 minutes or until light and fluffy.
Spoon the mix into the prepared cake tin and smooth the top with the back of a spoon.
Place the tin in the oven for 25-30 minutes until just cooked and a skewer inserted in the centre comes out clean. Don’t over bake.
Leave the slice in the cake tin for 5 minutes.
Place the slice onto a cooling rack until cold.
To make the glaze place all 3 ingredients in a bowl and beat until well combined.
Place the slice back in the tin with the baking paper, spread/pour the glaze evenly over the top of the slice and place in the fridge for 30 minutes or until the glaze hardens.
Remove from the fridge, pull the slice out of the tin via the overhanging baking paper, cut and enjoy.

Notes:

You will need a whole grapefruit for this recipe.

Ingredients

Step 5

Step 8

Milo Mud Panna Cotta Slice recipe

Step 11

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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!

Ingredients:

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

Method:

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.