Friday, November 9, 2012

Forbidden fruit Cake (Grapefruit Yogurt Cake)

The grapefruit is a subtropical citrus tree known for its bitter fruit, an 18th-century hybrid first bred in Barbados. When found, it was named the "forbidden fruit". The fruit is yellow-orange skinned and largely an oblate spheroid; it ranges in diameter from 10–15 cm. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Now you know why I called my cake "Forbidden ". This week I am celebrating tea/ coffee cake week in my blog nothing could have been a better ending of the week without this amazing tickling cake. It has a specific tickling flavor that gives a punch to your taste buds.

Minimally adapted from Joy the Baker

Preparation time: 20 minute
Cooking time:  30 minute


All-purpose flour:                       1 cup
Baking powder:                         1 teaspoon
Salt:                                          1/4 teaspoon
Eggs:                                         2 medium
Sugar:                                       1 cup
Whole milk yogurt:                    1/4 cup
Vegetable oil:                            1/4 cup
Grapefruit juice:                        1/4 cup  
Vanilla extract:                          1 teaspoon
Grapefruit zest:                         1/4 teaspoon

1) Position a rack in the center of the oven and preheat the oven to 180 degrees C.  Grease a  round cake tin or line the bottom with a parchment paper and set aside.
2) In a bowl, sieve together the flour, baking powder and salt to blend.
3) In a large bowl, beat the eggs and sugar until the eggs are thick and pale yellow.  Add the yogurt, oil, 1 Tablespoon of grapefruit juice, zest and vanilla extract.  Stir well to combine.
4) Fold the flour mixture using a rubber spatula to combine.
5) Pour the batter into the greased tin. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center.
6) In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Let it cool to room temperature.
7) Slowly spread the glaze over the warm cake using a pastry brush. Let the cake cool completely and absorb the glaze syrup.
8) To finish the cake, dust it with some white powdered sugar. Cake is ready to tickle your taste bud.


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