My favorite in the world actually.
They are the epitome of perfect in my book.
Since love is in the air and valentine's day is close, I dedicate this blog post to them.
I wish you two the happiest life-long relationship.
The great thing about this recipe is you use the entire fruit. And with how delicious these homegrown texas grapefruits were, I couldn't waste ANYTHING. TOO GOOD.
Grapefruit-Yogurt Tea Cakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Prepare cupcake pan and liners.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, grapefruit juice and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 23-25mins or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook 1/3 cup grapefruit juice and 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cakes are done, allow to cool in the pan for 10 minutes. pour a spoonful of the grapefruit-sugar mixture over each of the cakes and allow them to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cakes.
Candied Grapefruit Rinds:
- 2 small grapefruits
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup superfine granulated sugar
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.
Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.
Have ready a lightly oiled large rack set in a shallow baking pan.
Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.
Now, the perfect ending to this blog post: BOOZE.
Here is a treat for you after all your hard work with baking!
The Big Texas Bourbon and Grapefruit Cocktail:
- 2 tablespoons fresh grapefruit juice
- 1 1/2 ounces bourbon
- 1/2 tablespoon grapefruit simple syrup (leftover from the grapefruit rinds!!)
- 2 basil leaves
- 1 candied grapefruit rind (for garnish)