Pink Grapefruit Yogurt Cake with Grapefruit Preserve

Pink Grapefruit Yogurt Cake with Grapefruit Preserve

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Turn the bitterness of grapefruit into something fragrant and sweet with this cake and jam! This is the perfect dessert for someone who doesn’t like desserts that are too sugary—with the natural taste of the grapefruit, this is the perfect amount of sweetness!

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Chicago, IL

Time needed

30 min preparation + 35 min cooking

Serving Size / Yield

8 servings

Ingredients

  • For the cake
  • ¾ cup plain Greek yogurt
  • 1 cup granulated sugar
  • Zest from 1 ½ pink grapefruits
  • 3 large eggs
  • 1 ½ cups all purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup vegetable oil
  • ½ teaspoon vanilla
  • For the glaze:
  • 1/3 cup grapefruit juice
  • 1 tablespoon sugar
  • For the preserve
  • 6 whole pink grapefruit
  • 3 cups white sugar

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Directions

For the preserve:
Place a saucer in the freezer before you begin.
Cut off the top and bottom of a grapefruit and sit it flat on a cutting board before cutting off the peel along the sides. There should be no peel left on the fruit when you’re done.
Hold the grapefruit over a large bowl and cut between the membranes to split the grapefruit into slices.
Repeat with all the grapefruits.
Add the grapefruit and jam to a heavy-bottomed pot. Add the sugar and stir well to combine.
Bring the mixture to a boil, stirring until the sugar dissolves. Allow to boil for about 10 minutes before testing with the wrinkle test—spoon a small amount of jam onto the plate from the freezer and run your finger through the jam. If the jam wrinkles along the edges of the track your finger made, it’s set. IF it seeps back into the space where you ran your finger through, it is not set.
Once the jam is set, turn off the heat and set aside to cool.
For the cake:
Preheat the oven to 350F and grease a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a small bowl, add the grapefruit zest to the sugar. Rub together between your hands until fragrant.
In a large bowl, mix the yogurt, sugar and zest with a large spoon. Whisk in the eggs until smooth, then add the vanilla.
Add the flour to the wet ingredients then mix in the oil.
Bake for 25-30 minutes before cooling for about 15 minutes.
For the glaze:
Cook the grapefruit juice and 1 tablespoon of sugar in a small pan until the sugar dissolves and the mixture is clear.
To assemble:
Pour the glaze over the cake before slicing. Serve slices with a spoonful of preserve and enjoy!


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