Grapefruit is a fruit that is often left to the way side. You can find lemon or orange loaves very easily. Berries can be thrown into almost anything. Apples and peaches make great pies, crisps, and even cakes. But grapefruits? They are the breakfast for those trying to cut back (or those who are trying to ingest a ton of vitamin C since a cold has entered the house).
However, Smitten Kitchen has rescued grapefruits from this peril! In her cookbook, she shares this fantastic recipe. Now, it is made in a loaf pan, but it’s also covered in a very sweet grapefruit glaze. If you can justify that as healthy, then by all means, call it a loaf! Otherwise, you may want to think of it as a cake.
The only thing I find with making it is that you need grapefruits with a rougher peel. The kind I usually find mid-winter in the grocery store have very smooth skin and are very frustrating to zest (at least, if you are using a box grater). This week I found rough-skinned grapefruits and immediately made this loaf.
What you need:
for the cake:
2 Tbsp freshly grated grapefruit zest (from 1-2 grapefruits)
1/2 cup granulated sugar
1/2 cup raw sugar (or use more granulated if you don’t have this)
1/2 cup olive oil
2 large eggs, at room temperature
1 1/2 cups flour
1 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tbsp grapefruit juice
1/3 cup buttermilk or plain yogurt
for the syrup:
2 Tbsp granulated sugar
1/3 cup grapefruit juice
for the glaze:
1 cup icing sugar
2 Tbsp grapefruit juice
pinch of salt
What to do:
Heat the oven to 350F and grease a loaf pan.
In a large bowl, rub the grapefruit zest into the sugars with your fingertips – this releases more grapefruit flavour. Whisk in the oil until smooth. Add the eggs one at a time and whisk until combined. Scrape down the bowl.
Combine the flour, baking powder, salt, baking soda in a smaller bowl. In a measuring cup, measure the buttermilk and then add the grapefruit juice. Stir until combined. Add the flour mixture and the buttermilk mixture to the sugar mixture, alternating between them, beginning and ending with the flour. Spread the batter into the loaf pan and bake for 45 minutes to an hour, until a cake tester (or toothpick) comes out clean.
While the cake bakes, make the syrup. Combine the sugar and juice in a small saucepan over low heat and stir until the sugar dissolves.
When the cake is finished, poke it with a toothpick, skewer or fork to make many holes in the top. Spoon or brush the syrup over the cake, allowing the syrup to soak in. Once most of the syrup has soaked in, run a knife around the edge of the pan and invert the loaf onto a wire rack to cool completely.
Once the cake is cool, make the glaze – combine the icing sugar, juice and salt and whisk until smooth. Place the cake on a nice serving plate. Pour the glaze over the cake. Cut into slices and serve.