Description
Have yourself a rich buttery slice of cake filled with the citrus flavor of grapefruit curd made from scratch!
Ingredients
Scale
GRAPEFRUIT CURD
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- 3/4 cup (180 grams) water
- 3 egg yolks (45 grams)
- 1 tablespoon (8 grams) grapefruit zest
- 3 tablespoons (48 grams) grapefruit juice
GRAPEFRUIT CAKE
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 5 eggs (250 grams)
- 1 3/4 cups (210 grams) all-purpose flour
- 2 teaspoons (6 grams) grapefruit zest
- 1 1/2 teaspoons (6 grams) baking powder
- 1 teaspoon pure vanilla extract
OTHER
- 1/2 cup (57 grams) powdered sugar
- 1 medium grapefruit, peeled and sliced
EQUIPMENT
Instructions
- CURD: In a small saucepan, whisk sugar and cornstarch together. Mix in water and egg yolks until no lumps remain. Bring mixture to a boil and continue to stir until it begins to thicken. Cook for 1 minute and remove from heat.
- Whisk in zest and juice until curd becomes uniform in texture, about 2-3 minutes. No straining is necessary.
- Transfer curd to a dry bowl and refrigerate uncovered for 20 minutes. Once removed, stir one time before filling the cake.
- CAKE: Meanwhile, heat oven to 350°F (175°C). Using a baking spray with flour, generously coat the bottom and sides of a 9 inch (23 cm) springform pan; set aside over a baking sheet.
- In a large bowl using an electric mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time. Add flour, zest, baking powder and vanilla and mix until just combined.
- Pour half the batter into the springform pan. Spoon curd evenly over the batter, spreading just up to 1/2 inch from the edge. Drop spoon the remaining cake batter starting from the edge of the curd working towards the center. Use an angled spatula to evenly spread batter towards the center of the cake to cover the curd.
- Bake for 50 to 60 minutes or until the center is set and cake is golden brown. Center of the cake may sink slightly. Allow to cool in the pan for 10 minutes before releasing the spring and transferring to a wire rack to cool completely. Once cooled, cake may be stored in the fridge.
- ASSEMBLY: Sprinkle powdered sugar over the top of the cake and decorate with peeled grapefruit slices just before serving. ENJOY
Notes
Grapefruit pith is very bitter. Be sure not to zest or include any part of the pith.
If grapefruit is unavailable, substitute using an alternate citrus fruit.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Cake
- Cuisine: American