This grapefruit butter cake is something I’ve wanted to make when I saw Jane’s post of this recipe a few weeks ago. It’s really a simple, soft butter cake but the addition of grapefruit juice, zest, pulp and orange liqueur gives the cake a mild citrus flavour. You certainly will not stop at one. Thank you Jane for sharing this recipe. I definitely will make this cake again.
Grapefruit Butter Cake
Ingredients: (adapted from Jane’s Corner with slight adjustment)
175g Butter
4 Eggs – separated
180g Sugar
165g Self raising flour
1/4 tsp Salt
30ml Grapefruit juice
1 tbsp Orange liqueur (contreau)
*zest from 1 one grapefruit
1 tbsp Grapefruit pulp
Method:
- Line and grease a 7″ baking pan. Pre-heat the oven 180C.
- Sieve flour together with salt and set aside.
- Beat butter and half of the sugar until light and fluffy. Add in yolk one at a time. Beat well after adding each one. Then add in grapefruit juice and zest, mix well.
- Lower speed, add in flour gradually. Mix well add in grapefruit pulp, fold with a spatula and set it aside.
- In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.
- Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.
- Pour into the prepared cake pan and bake for 45 minutes or until a skewer comes out clean when tested. (note: covering loosely with aluminium foil after 30 minutes when the cake starts to turn brown)
Enjoy!
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