24.1.09

Grapefruit?

I think that during the winter, especially a horribly cold and frostbiting one like this winter, people like to stock up on citrus. Seriously, I notice lots of lemons on sale and oranges and other citrus fruits.

I, thinking of summer, bought a huge bag of grapefruits. Ruby, to be exact. I was planning on eating them for breakfast as a way to battle the winter blues and to combat winter weight. However, they ended up sitting on my kitchen table and slowly began the process of dessication. So to salvage the grapefruits and to not waste food (this is a very bad economy), I decided to do something with them.

My original thought was Grapefruit Bars, a twist on my favorite Lemon Bars recipe. But I trolled the Internet instead and found a great recipe for a Grapefruit Yogurt Cake. It sounded so healthy, that I had to try it.

I ended up with this:



It's not very sexy, but it tastes so wonderful. The yogurt in the batter adds a subtle tang in the cake, while the fresh grapefruit syrup adds this wonderful aroma and of course the lovely citrus flavor that I love with this fruit.

And without further ado, the recipe (modified from the modified recipe off SmittenKitchen.com - my new favorite blog)


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 tsp salt
1 cup plain non-fat yogurt (you can use whatever you have on hand)
1 cup plus 2 tablespoon sugar
3 large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 cup freshly squeezed grapefruit juice

For the glaze:
1/3 cup of confectioner's sugar
enough fresh grapefruit juice to mix into a runny icing

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester (or toothpick for us amateurs) placed in the center of the loaf comes out clean.

Meanwhile, cook the 1 cup grapefruit juice and remaining 2 tablespoons of sugar in a small pan until the sugar dissolves and the mixture is clear. Let cool for later.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and grapefruit juice and pour over the cake.
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