Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Grapefruit and Honey Almond Cake and Chocolate Log Blog is Six

Yes, another year goes by and I find I have been blogging about chocolate for six whole years now. It is no secret that I’m rather fond of the dark stuff and as chocolate and Valentine’s Day go hand in hand, 14th February is a fitting date to have started this blog. To celebrate the occasion, I have a rather splendid grapefruit and honey almond cake with a chocolate glaze to entice you.

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:

Candied Grapefruit

  • 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.
 
 
Grapefruit Cake

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.

 

 

Grapefruit and Honey Almond Cake
Serves 16
A beautifully textured and delicious bundt cake flavoured with grapefruit and honey and covered in a honeyed grapefruit chocolate glaze. It has a slight crunch from the freshly ground almonds for additional flavour and interest.
Write a review
Print
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Ingredients
  1. 240g unsalted butter
  2. 260g golden caster sugar (I used cardamom flavoured sugar)
  3. 1½ ruby grapefruit zest and juice
  4. 4 large eggs (I use duck eggs)
  5. 100g freshly ground almonds
  6. 230g flour – half wholemeal spelt, half white
  7. 2 tsp baking powder
  8. ¼ tsp bicarbonate of soda
  9. 100ml grapefruit syrup (from making candied grapefruit). Or use sugar syrup made from 50g sugar and 50ml water
  10. 3 tbsp well flavoured honey
  11. 70g dark chocolate (85%)
  12. 15g unsalted butter
  13. strips of candied grapefruit
Instructions
  1. Cream the butter and sugar until light and fluffy. Grate in the zest from one of the grapefruits and cream some more.
  2. Beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.
  3. Stir in the ground almonds, then sieve in the flour, baking powder and bicarb and stir until just combined.
  4. Gently stir in the grapefruit juice.
  5. Spoon the batter into an oiled bundt mould and smooth out the top.
  6. Bake at 180℃ for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean.
  7. 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.
  8. Allow to cool for 20 minutes, then turn out onto a wire rack to cool completely.
  9. 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.
  10. 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.
  11. Place the cooled cake onto a serving plate. Slowly pour the chocolate sauce over the top and decorate with the candied grapefruit.
Notes
  1. The cake can also be made as a tray bake or in a 23cm round cake tin.
Tin and Thyme https://tinandthyme.uk/
Many thanks to 3p Fruits for the citrus, honey and almonds. I was not required to write a positive review and as always, all opinions are my own.

52 Comments

  1. Christian Halfmann

    14th February 2015 at 9:51 am

    I’d take a piece of that cake any time. Congrats for the six years!

    Reply
    • Choclette Blogger

      14th February 2015 at 5:58 pm

      I would love you to have a slice or two of my cake Chris.

      Reply
  2. En4tainment

    14th February 2015 at 10:18 am

    wow that looks great and really yummy I could never made a cake look that good . x

    Reply
    • Choclette Blogger

      14th February 2015 at 5:59 pm

      Thank you. That’s very kind, but I’m sure you could.

      Reply
  3. NoraNoraa

    14th February 2015 at 10:26 am

    This cake looks delicious, I will have to give it a try! Congratulations on six years, looks like a lot of hard work!

    Nora | http://noranoraa.blogspot.co.uk/

    Reply
    • Choclette Blogger

      14th February 2015 at 5:59 pm

      Thanks Nora, lots of hard work indeed, but lots of fun along the way too 🙂

      Reply
  4. Angie Schneider

    14th February 2015 at 10:34 am

    Congratulations, Choclette!
    The cake looks scrumptious and I love your bundt form too.

    Reply
    • Choclette Blogger

      14th February 2015 at 6:00 pm

      Thanks Angie. It’s an amazing mould and transforms pretty much any cake into an absolute delight.

      Reply
  5. Johanna GGG

    14th February 2015 at 12:06 pm

    Happy blogiversary! It’s fantastic how creative your recipes are – and no loss of enthusiasm for an interesting chocolate recipe after all you have posted! I saw grapefruit in a salad recently and felt it was a challenging flavour but I really like the sound of grapefruit with honey and chocolate!

    Reply
    • Choclette Blogger

      14th February 2015 at 6:02 pm

      Thanks you Johanna and thank you for reading my posts and for all the comments you’ve given over the years. They are so appreciated. This isn’t a cake for the fainthearted and I doubt children would like it, but everyone here who tried it were enamoured.

      Reply
  6. Suelle

    14th February 2015 at 1:48 pm

    Congratulations on 6 years of writing about chocolate; it’s amazing that you can always come up with something new. This cake sounds delicious; I’m sure that really good ingredients are vital when using such subtle flavours.

    Reply
    • Choclette Blogger

      14th February 2015 at 6:04 pm

      Thanks Suelle. The amazing thing is, there is still so much I haven’t done and so much still to try – many of your fabulous bakes for starters. I’m not quite sure I’d call grapefruit a subtle flavour, but it is a very good one.

      Reply
  7. Susan Lindquist

    14th February 2015 at 1:50 pm

    What a wonderful six years you’ve had, too! Congrats! This is a splendid cake to celebrate the occasion! So lush and moist looking!

    Reply
    • Choclette Blogger

      14th February 2015 at 6:05 pm

      Thank you Susan and thanks very much for all your comments over the years.

      Reply
  8. Shaheen

    14th February 2015 at 6:39 pm

    Wow! And congratulations on blogging on all things chocolate and may we have many more years of Choclette blogging to come. I love your blog, and I am sorry I don’t comment as much as I used to, but I do come by. Big Hug x

    Reply
    • Choclette Blogger

      14th February 2015 at 6:43 pm

      Thank you very much Shaheen. I think we are all guilty of that. I think it’s called being too busy 😉

      Reply
  9. Charlene F

    14th February 2015 at 8:31 pm

    Another gorgeous cake from you. Happy Blog Anniversary to one of my fave blogs out there x

    Reply
    • Choclette Blogger

      14th February 2015 at 9:11 pm

      Ah thank you Charlene – what a lovely thing to say 🙂

      Reply
  10. Kathy

    15th February 2015 at 3:03 am

    This is a beautiful looking cake! Love the combinations!

    Reply
  11. belleau kitchen

    15th February 2015 at 7:44 am

    Well firstly, happy 6th year! That is an incredible achievement. Your blog is brilliant and it has been an honour to grow with you over the years. I love how you continue to be creative yet remain true to your theme… secondly, that cake. It looks so beautiful naked without the icing. I have no idea how you didn’t take a slice still warm from the oven. Love the combo of citrus and honey and almonds. A lovely recipe. Xx

    Reply
    • Choclette Blogger

      15th February 2015 at 9:12 pm

      Oh sometimes you say the nicest things Dom, thank you :). Not taking a slice warm from the oven is always the hardest part!

      Reply
  12. Katie

    16th February 2015 at 7:29 am

    Happy 6th blog anniversary. The cake looks wonderful and I love the flavour combo. You’ve got the chocolate glaze to drizzle down the cake perfectly!

    Reply
    • Choclette Blogger

      16th February 2015 at 9:33 am

      Thanks Katie. I was a little hasty in spooning on the glaze, if I’d left it to set a little longer, I might have ended up with more on the cake and less on the plate.

      Reply
  13. Bintu Hardy

    16th February 2015 at 11:45 am

    Fab cake for a fab birthday. Congrats for making it this far and here is to another 6 years (at the minimum)

    Reply
  14. Galina Varese

    16th February 2015 at 2:01 pm

    Happy blogversary, and what a glorious cake to celebrate! Here’s to another 6 and 50+ years of blogging!

    Reply
  15. Elizabeth

    16th February 2015 at 2:26 pm

    Happy Blogaverary! Six years of awesome chocolate recipe, and here’s to many more! Lovely cake!

    Reply
  16. Vicki Montague

    16th February 2015 at 2:32 pm

    Oh goodness me!! Another incredible looking cake that makes me drool on the keyboard. How do you make bundt cakes come out looking like that? What is the secret to them not sticking?

    Reply
    • Choclette Blogger

      16th February 2015 at 5:06 pm

      Thanks Vicki. My secret is a silicone mould, which I spray lightly with oil just to be on the safe side.

      Reply
    • Vicki Montague

      16th February 2015 at 8:56 pm

      Ah ha!! I need one of those then 😉

      Reply
    • Choclette Blogger

      17th February 2015 at 9:52 am

      Mine came from Lékué.

      Reply
  17. Becca @ Amuse Your Bouche

    16th February 2015 at 2:36 pm

    Happy bloggiversary! The candied grapefruit on this sounds delicious!

    Reply
    • Choclette Blogger

      16th February 2015 at 5:08 pm

      Thanks Becca. It’s very tasty. I left most of it to dry a little and now have it in the cupboard for ‘mixed peel’.

      Reply
  18. Camilla Hawkins

    16th February 2015 at 2:51 pm

    What a beautiful and refreshing sounding cake. Happy Blogiversary too:-)

    Reply
  19. Jen

    16th February 2015 at 7:42 pm

    Congratulations on 6 years of blogging, it’s a real achievement. I’m not the biggest grapefruit fan but I think could be tempted with candied grapefruit especially as the cake looks so good 🙂

    Reply
    • Choclette Blogger

      16th February 2015 at 8:07 pm

      Thanks Jen. You could always make it with oranges instead.

      Reply
  20. Heidi Roberts

    16th February 2015 at 8:21 pm

    Happy Blog Birthday! That cake certainly has an impressive list of ingredients!

    Reply
  21. Kate Glutenfreealchemist

    18th February 2015 at 7:15 pm

    Wow…. This looks lush! I love the sound of grapefruit cake. I’ve made lots of citrus cakes in the past, but never a grapefruit one! Happy 6th! Six years of compulsory chocolate eating is definitely something to be proud of!
    And thank you so much for featuring my thumb prints in your choice of chocolate recipes for Foodies 100….. very exciting x

    Reply
    • Choclette Blogger

      23rd February 2015 at 8:15 am

      Thank you Kate, it was my pleasure. Your posts are always such a treat. Compulsory chocolate eating? Oh dear!

      Reply
  22. ManjiriK

    19th February 2015 at 2:07 pm

    Fabulous cake recipe, Happy 6 years of blogging and chocolate eating!Lucky you!

    Reply
    • Choclette Blogger

      23rd February 2015 at 8:15 am

      Thank you Manjiri and strangely I’m not fed up with it yet 😉

      Reply
  23. Baking Addict

    21st February 2015 at 10:51 am

    Happy blogiversary! A very appropriate date to have started your blogging adventures. This cake looks absoutely amazing. I love the flavour combinations and the bundt cake makes it look so pretty.

    Reply
    • Choclette Blogger

      23rd February 2015 at 8:16 am

      Thanks Ros and you’ve been with me for most of it 🙂

      Reply
  24. Brogan

    22nd February 2015 at 11:32 pm

    This looks fantastic! I bet it tastes amazing too! The colours make it look so tempting! xx

    Reply
  25. Jibber JabberUK

    2nd March 2015 at 9:33 pm

    A very fitting cake to celebrate six years of blogging. I love all the combinations of flavours and textures. Thanks for linking up.

    Reply
  26. Lisa from Lisas Life

    2nd March 2015 at 10:13 pm

    Delicious! Also congrats on 6 years of choccy blogging! 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Blog Theme from Nimbus
Powered by WordPress