This tangy and delicious pink grapefruit cake recipe is brought to us by Tammy Youngerwood of Jerusalem Cake Design . “Pink grapefruit is very in season here in Israel right now, and it is also pretty hip and trendy – appearing in recipes all over the blogosphere right now,” notes Tammy. “I saw a few variations of this recipe online, making a moist and tangy pink grapefruit cake perfect to end a dinner or a lunch meal. This is a variation on a post from few years ago from Tracey’s blog. I was looking for one that was dairy-free, easy to make, and uses canola/vegetable oil instead of margarine. So I tweaked the original recipe a little bit, and it fit the bill just right.”
Here’s what you need:
1 loaf pan 9” x 5”.
- 2 c all purpose flour
- 1.75 tsp baking powder
- 1 tsp salt
- 1 2/3c sugar
- 1 tbsp grapefruit zest
- 2 large eggs
- 1c soya milk
- 3/4 c canola oil
- 1 tsp vanilla
For the grapefruit syrup:
- 1 c grapefruit juice
- 2/3 c sugar
And the grapefruit glaze:
- 3/4c powdered sugar
- 1 tbsp plus 1tsp grapefruit juice
Preheat oven to 180/350
- Mix together the flour, baking powder, and salt.
- Rub together the sugar and the grapefruit with your fingertips until sugar is moist and fragrant.
- Add eggs to the sugar and beat on medium about 3 minutes, until mixture is thick. With the mixer running, add soya milk, oil and vanilla. With mixer on low, add dry ingredients, until it is all combined.
- Pour the batter into the pan. Bake for 30 mins, rotate and then bake for another 30 mins (until a toothpick inserted in the centre comes out with crumbs and not with moist batter).
- Make the syrup. Combine grapefruit juice and sugar in a microwave bowl. Heat for 1 min on high and stir. Repeat until all the sugar has dissolved.
- After the cake is removed from the oven and allow it cool for 5 mins. Then using a tooth pick or skewer make deep holes in the cake. Brush the cake with the syrup and try to use up most of the syrup. It will seem like too much, but this will really give your cake added zing & makes it so moist.
- Let the cake cool and then remove it from the pan.
At this point you can double wrap the cake in plastic wrap and store in in the freezer. It keeps very well. When ready to serve, prepare the glaze.
The Glaze: Mix the powdered sugar and grapefruit juice until smooth. Before serving drizzle it over the cake allowing it to drip down the sides. Messy, sticky and so delicious.
For more Amazing recipes from Tammy, head on over to her blog!
About The Author
Tammy Youngerwood is a mom of 4 great kids living in Jerusalem. With a Fine Arts Degree from Ryerson Universityin Toronto and a Masters in Graphic Design from the London College of Printing; Tammy clearly loves the arts and being creative. She has worked at various magazines and in web design creative businesses in Toronto, London and Israel.
Originally from Canada, Tammy now resides in Jerusalem, Israel, where she loves to explore the exploding foodie culture. Tammy explains, “I live off of Emek Refaim. A natural mecca for Israeli foodies due to the great selection of restaurants within walking distance. While the creative cake world is exploding all over the world, it really doesn’t exist yet here in Israel to a large degree. I started playing and learning the art of cake design and (like so many others) I was hooked. My goal is to step up the game here in Israel. To bring you the personal service and stunning desserts that you are looking for. Cake is about celebration and happiness and indulgence. It marks our milestones and occasions in life. Let’s glam it up and bring it front and center.” She documents her experiences and her recipes via her popular blog, Jarusalem Cake Design.
