You all know the one I’m talking about. It’s the citrus that gets grimaces instead of drools, the one that never gets invited over for dinner and a movie, much less dessert and an attempt to get to third base. It’s the one that get ignored because it has a tendency to be a bit…shall we say… bitter about life. It’s the citrus that has very little middle ground. You either love it or you hate it. I’m one of those weirdos in the love it camp. Just add that to the list of things that makes me strange
and wonderfully lovable.
What citrus? Why Grapefruit of course. People tend to think of it in terms of either juice for breakfast, juice beverage aka grapefruit juice that has been sweetened. I admit that I prefer that to the straight up kind myself, or as a fruit to eat, grimacing the whole time, because they are on a diet and their mothers best friends sisters cousins stepgrandmother lost 45 pounds in two days doing that
But this is me. You all know me. If I love something, I work hard to find ways to kill any nutritional value it may have had in a previous incarnation. That’s just how I roll.
I have had the book by Thomas Keller called
Ad Hoc At Home for quite a while now.
I love the cookbook. It’s one of those types that makes you drool and realize that you have no right cooking anything that doesn’t come in a microwavable container. But for some reason I hadn’t gotten around to actually making anything out of it. Until today. I had been glancing through it the other night
as I sat on the recliner eating junk food and watching Glee and I came across the recipe for Grapefruit Cake. I had three grapefruits that I needed to use because if I had to eat any more straight grapefruit, as much as I love it, my stomach lining was going to fall out. So grapefruit cake it was. That way I could keep my stomach lining AND eat grapefruit… more or less.
This is good. I mean, I want to buy more grapefruit good. I will say though that what makes it is the grapefruit syrup you soak it in. Were it not for that, this would just be a decent basic loaf cake. With the syrup however, it’s ultra moist and slightly sticky and loaded with an intense citrus flavor. Add in the top glaze, also made with juice and it’s outstanding. I WILL be making this again…and again…and again. As I tell myself that it’s good for me because it has grapefruit. Plus, I’m taking a fruit with self esteem problems and making it the envy of all the other citrus fruits.
Thomas Keller’s Grapefruit Cake
- 2 cups all purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 2/3 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 3/4 cup canola or vegetable oil
- 1 tablespoon pink grapefruit zest (I didn’t measure & probably had more 1 1/2 tablespoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon grapefruit oil (check out the LorAnn.com site for this) (also, this is my addition so feel free to omit)
- Grapefruit Syrup-
- 1 cup strained pink grapefruit juice
- 2/3 cup sugar
- Grapefruit icing-
- 3/4 cup powdered sugar
- 4 teaspoons pink grapefruit juice
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
- In a small bowl, sift together the flour, baking powder and salt.
- In a large bowl, combine the eggs and sugar. Beat well at medium speed for about 3 minutes. Don’t under beat. The beating helps the sugar dissolve and is part of what gives this cake it’s lovely texture.
- Beat in the milk, then add the oil, the vanilla (and grapefruit oil if using) and the zest.
- Get out your trusty whisk and slowly whisk in the flour mix JUST until blended.
- Pour into the prepared loaf pan and bake until a skewer comes out with small crumbs on it, turning the cake about halfway through to make sure it browns evenly. The recipe said 60 minutes, but it actually took about 80 in my oven (though I inadvertently baked it for 90, thus the overdone crust. Oops.)
- While it cooks, make your grapefruit syrup. Simply combine the syrup ingredients, bring to a simmer then let simmer for one minute. Then set aside.
- When the cake is done, immediately poke small holes all over it with a skewer. I found the easiest way to do that w/out making the top crust break was to basically screw the skewer into it. When I just tried to press it through, the crust cracked.
- Brush the syrup onto the cake, letting it soak in each time which may take a few minutes. In truth, I used about 3/4 of the amount of syrup this makes, so feel free to adjust that accordingly.
- Let the cake cool for about ten minutes. Turn out onto a wire rack to finish cooling. If, like me, you have a bit of trouble getting it out of the pan due to the syrup cooling, put it back in the oven for a minute or two to melt the syrup. It should slide right out then.
- Combine your glaze/icing ingredients and drizzle it over the cake.
- Write Thomas Keller (and hey, don’t forget me too!) a fan letter.