cake - Flourless Grapefruit Cake

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    grapefruit (to make about a cup of puree)

  • 3

    eggs

  • 1

    C sugar

  • 3

    C almond meal or flour

  • 1

    tsp baking powder

  • confectioners' sugar for dusting

Directions

Step one is the only time consuming part of this cake. Wash your grapefruit and put it in a saucepan covered with cold water. Boil for 15 minutes. Drain the pan, refill with cold water, and boil again for 15 minutes. This boiling removes the bitterness in the citrus skin. Rough chop the grapefruit and remove any seeds. Do this on a plate so you don't lose any juice. Put it all in a food processor and process until completely smooth. You'll need to stop and scrape down the sides a few times. The color and smell will be amazing. My finished puree equaled about a cup and a half. I saved the extra to add to smoothies. Set aside, or refrigerate until the next day if you're doing this in 2 stages. Preheat your oven to 350F. Grease a 9" spring form pan and set aside. The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. You'll know when they're ready because the color will have actually lightened and the texture will have subtly altered as well. Fold in the almond meal, orange pulp, and baking powder. Mix until combined. Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from the pan to finish cooling. Dust with confectioners' sugar. Decorate with some citrus zest if you like. A simple glaze (confectioners' sugar+liquid) would be another good choice. Like this, minus the cocoa.

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