Tuesday, 10 September 2019

Grapefruit poppy seed loaf

I didn't want winter to slip away without making the most of citrus. Grapefruit is one of my favourites, often overlooked in baking in favour of the more modest lemon. By contrast, grapefruits are super-size citrus, big and blowsy. There's pink grapefuit and ruby red, and of course, just regular. All are dazzlingly acidic and amazing in anything sweet. This loaf takes ingredients most often associated with lemon - yoghurt and poppy seeds - and reimagines them with grapefruit. To great success. Super easy. A celebration of citrus.

Grapefruit poppy seed loaf
Adapted from a recipe by Claire Saffitz as published on Bon App├ętit

You could make this with any variety of grapefruit - keep any extra zest in a ziplock bag in the freezer for another cake, another time.

1½ cups flour
2 teaspoons baking powder
¾ teaspoon sea salt, plus a pinch more
1 tablespoon finely grated grapefruit zest
1 cup sugar
2 large eggs, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
¾ cup plus 1 tablespoon plain Greek yoghurt
8 tablespoons fresh grapefruit juice, divided
1 tablespoon poppy seeds
½ cup icing sugar

Preheat oven to 350 deg F. Grease and line an 8 1/2 x 4 1/2 inch loaf tin.

Measure flour, baking powder and 3/4 tsp salt into a medium bowl and whisk to combine.

In a large bowl, rub the grapefruit zest into the sugar til the sugar starts to clump and the mixture is fragrant, about one minute. Add eggs, oil and vanilla and beat til light and thick (in a stand mixer this will take about four minutes, longer by hand). Mix in half of the dry ingredients, then add 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds along with the remaining flour mixture. Pour into tin and smooth the top.

Bake for 50-60 minutes, or until cake is golden brown and skewer/toothpick inserted in the centre comes out clean.

Transfer tin to a wire rack. Poke holes in top of cake with a toothpick or a skewer and brush remaining grapefruit juice over top. Let sit 15 minutes, then turn out of tin to cool completely.

For the glaze, whisk together icing sugar, 1 tablespoon yoghurt, 1 teaspoon water (or leftover grapefruit juice) and a pinch of salt in a medium bowl til smooth then drizzle over cooled cake.

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