jor­dan ron­del – the caker

Sunday Star-Times - Sunday Magazine - - THE GRILL -

Sure, you’ve had them for break­fast, but what about in a cake? As grape­fruit come into sea­son, tickle your taste­buds with this tangy treat.

Grape­fruit might seem an un­usual in­gre­di­ent to bake with, but I was pleas­antly sur­prised with this recipe. The grape­fruit zest and juice adds an in­cred­i­ble tang, but lemon, lime or or­ange would have a sim­i­larly lovely ef­fect.


Serves 12 150g but­ter, soft­ened 150g light mus­co­v­ado sugar or soft brown sugar 1 tsp vanilla ex­tract 3 or­ganic eggs 150g spelt or reg­u­lar flour 50g ground al­monds 2 tsp bak­ing pow­der 125ml sour cream Zest and juice of 2 pink grape­fruit


150g but­ter, soft­ened 75g light mus­co­v­ado sugar 3 tbsp honey 1 tsp vanilla ex­tract 150g cream cheese 1 tsp freeze-dried rasp­berry pow­der


1 pink grape­fruit Finely chopped pis­ta­chios Pre­heat oven to 170C. Line a 22cm tin with bak­ing pa­per.

In the bowl of an elec­tric mixer, beat the but­ter, sugar and vanilla to­gether un­til pale, light and fluffy.

Mix in the eggs one at a time, scrap­ing down the sides of the bowl as needed. In two parts, add the flour, ground al­monds and bak­ing pow­der. Mix un­til just in­cor­po­rated. Next add the sour cream, zest and juice and mix un­til just in­cor­po­rated. Be care­ful not to over­mix.

Pour the bat­ter into the tin and spread out to the sides.

Bake for ap­prox­i­mately 40 min­utes, or un­til golden in colour, springy to the touch and a skewer in­serted comes out clean. Al­low to cool for 10 min­utes be­fore turn­ing out on a cool­ing rack.

Mean­while, make the honey cream cheese ic­ing. In the bowl of an elec­tric mixer, beat the but­ter, sugar, honey and vanilla to­gether un­til pale and fluffy. Grad­u­ally beat in the cream cheese un­til smooth. Fi­nally, fold through the rasp­berry pow­der by hand. Once the cake is fully cooled, neatly ice the top. Us­ing a sharp knife, cut the last pink grape­fruit into rounds, as thin as you can get them. Dec­o­rate the cake with them as de­sired. Scat­ter with some finely chopped pis­ta­chios. Serve at room tem­per­a­ture. Re­frig­er­ate in an air­tight con­tainer for up to 3 days.

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