Grapefruit and Honey Almond Cake and Chocolate Log Blog is Six
If you saw my Bosworth jumbles post, you will know I had the pleasure of a very large box of fresh juicy organic citrus delivered to me recently, courtesy of 3p Fruits. 3p Fruits is a Spanish company who grow fruit, nuts and olives on their farm in the Noguera Region and then ship their produce lovingly to our very doors. They grow what we cannot. I’d envisaged a citrus cake of some kind using almonds and honey, so requested these to items as well. But quite what sort of cake it would be, I wasn’t sure until the box arrived. The fragrant pink grapefruit decided me and baking with them was a totally new experience for me.
There is nothing quite like freshly ground almonds for baking. They have flavour and texture that I’ve never found in a pre-pack. These Spanish Marcona almonds were not only fresh, but were full flavoured. I was sorely tempted to chomp my way through the lot, before ever they got to the mixing bowl. The honey had a full aromatic flavour which had that unmistakable sun-drenched quality. For a really grapefruity cake, I thought I’d use both the zest and juice; I also added some grapefruit syrup to the chocolate topping and decorated it with candied grapefruit. Scroll down to the bottom of the post for the cake recipe.
This is how I made:
- Quarter 2 ruby grapefruits and peel them, trying to keep the skin and pith as intact as possible.
- Place into a pan of cold water and bring to the boil. Simmer, then drain. Cover with cold water and repeat the process.
- Repeat 4-6 times depending on how bitter the grapefruit is and how you like it.
- Drain for a final time and turn out onto a rack to dry for a few minutes.
- Reserve any grapefruit juice for the cake.
- Dissolve 100g golden sugar (caster or granulated) in 200ml water over a low heat.
- Slice the grapefruit peel into thin strips.
- Place into the sugar water and simmer for 75-90 minutes until the strips have turned translucent.
- Drain and either spread out on a tray to dry for 24 hours or place in a jar and cover with the syrup.
CT reckoned this had the texture of a good Madeira cake and he could smell the grapefruit wafting up immediately. The bitter grapefruit was distinctive and counteracted the sweetness of the cake. It tasted like freshly squeezed grapefruit and had a bracing citrus zing. The freshly ground almonds gave a good flavour and a bit of a nutty crunch. The chocolate glaze was rather powerful, but complemented the cake beneath nicely. It got a big thumbs up from CT and my mother and I was rather partial too.
If this cake isn’t for you, head over to Foodies 100, where I have picked ten of the best chocolate recipes I could find this week.
With love very much in the air, I am sending this off to JibberJabberUK for Love Cake where the theme this month is For the Love of Cake.
I’m also sending this off to Helen at CasaCostello for Bake of the Week.
And likewise, this goes to Emily at A Mummy Too for #RecipeoftheWeek.
- 240 g unsalted butter
- 260 g golden caster sugar (I used cardamom flavoured sugar)
- 1½ ruby grapefruit zest and juice
- 4 large eggs (I use duck eggs)
- 100 g freshly ground almonds
- 230 g flour – half wholemeal spelt , half white
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 100 ml grapefruit syrup (from making candied grapefruit). Or use sugar syrup made from 50g sugar and 50ml water
- 3 tbsp well flavoured honey
- 70 g dark chocolate (85%)
- 15 g unsalted butter
- strips of candied grapefruit
- Cream the butter and sugar until light and fluffy. Grate in the zest from one of the grapefruits and cream some more.
- Beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
- Stir in the ground almonds, then sieve in the flour, baking powder and bicarb and stir until just combined.
- Gently stir in the grapefruit juice.
- Spoon the batter into an oiled bundt mould and smooth out the top.
- Bake at 180℃ for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean.
- Warm 2 tbsp honey with 100ml grapefruit juice in a pan until melted. Pour slowly over the hot cake, allowing it to soak up the juice rather than run off the edges.
- Allow to cool for 20 minutes, then turn out onto a wire rack to cool completely.
- Bring 100 ml grapefruit syrup to the boil with 1 tbsp honey and allow to simmer for a couple of minutes. Alternatively, put the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved.
- Take off the heat and add the chopped chocolate. Leave the chocolate to melt for a few minutes then stir in the butter until melted and smooth. Leave to cool until thick enough to pour without too much run off.
- Place the cooled cake onto a serving plate. Slowly pour the chocolate sauce over the top and decorate with the candied grapefruit.
The cake can also be made as a tray bake or in a 23cm round cake tin.