Mini Grapefruit Drizzle Cakes
150 ml grapefruit juice ( I found this to be 1 grapefruit )
75 g sugar plus 2 teaspoons to decorate
100g Doves Farm gluten free self raising flour
1 tspn bicarbonate of soda
100 g melted butter
Prepare the tins – I used four 7cm x 4cm mini loaf tins and set the oven to 180c
Beat the sugar and eggs together well. Stir in the flour and bicarbonate of soda. Finally stir in the beaten eggs then 100 g of the grapefruit juice. Pour the batter equally between the four tins and bake for about 30 minutes or until golden brown and a skewer comes out clean. As soon as they are taken from the oven pour the remaining 50 g of grapefruit juice over the four cakes equally and sprinkle over some sugar – I used about two teaspoons. Leave to cool fully in the tins before turning out. I cut each cake into two diagonally to make eight slices.
My next job was to make some …
I’ve often made Lemon Curd and found it to be quite delicious and very different from shop bought so I decided to have a go with grapefruit. This was made with the zest and juice of 1 grapefruit, 4 large eggs,175g caster sugar, 110g melted butter. The ingredients were mixed well and placed into a bowl over a pan of simmering water. Stir gently until the mixture thickens – mine took about 30 minutes.
For a little bit of heaven on a plate I tried the grapefruit cake with a dollop of curd – sublime!
And finally to preserve the rest of the gorgeous grapefruits…
I followed a recipe in ‘Jams & Chutneys – Preserving The Harvest’ by Thane Prince.
…And if you’re interested grapefruit contains phytochemicals to help keep insulin levels lower and vitamin C, fibre and antioxidants which help repair cell damage and protect against ageing!