Grapefruit Curd Tea CakeMay 19, 2016
We get a box of fruit delivered every month. This month’s delivery had some gorgeous grapefruits. Since D and I drink lots of tea, I decided to make an afternoon tea cake that highlighted the yumminess of the grapefruit.
You will need:
- 3 grapefruits, zested and juiced (strain out the seeds; you should have roughly 1 cup of juice)
- 17 T unsalted butter, room temperature and divided
- 1 1/4 c sugar
- 2 egg yolks, room temperature
- 5 eggs, room temperature
- 1/4 t + pinch of salt, divided
- 1 lime, juiced
- 1 t vanilla extract
- 1 1/2 c flour
- 2 t baking powder
- Powdered sugar
Then you will…
- In a small saucepan, bring the grapefruit juice to a simmer and reduce until it is about a half cup in volume. Remove from heat.
- In a medium heatproof bowl (e.g., metal), cream together 5 tablespoons of the butter with 1/2 cup of the sugar until fluffy and well combined.
- Whisk in the egg yolks and two eggs until light and fluffy, about 4 minutes.
- Whisk in the pinch of salt and lime juice. It won’t be smooth, which is fine.
- Whisk in the grapefruit juice.
- Bring a few inches of water to a simmer in a small saucepan. Place the bowl with the grapefruit mixture on top to create a double boiler.
- Whisk for about 10 minutes until the sugars dissolve, the mixture smooths out, and it thickens to a pudding-like consistency. This creates the grapefruit curd.
- Remove the curd from the heat and whisk in a third of the grapefruit zest. Set the curd aside.
- Preheat your oven to 350 degrees. Line the bottom of an 8 or 9-inch springform with parchment paper. Grease the pan and set aside on top of a baking sheet.
- In a large mixing bowl, cream together the remaining 12 tablespoons of butter, 3/4 c sugar, and leftover grapefruit zest until well combined and fluffy.
- Whisk in half of the grapefruit curd.
- Whisk in the remaining three eggs and vanilla until light and fluffy, about 4 minutes.
- Whisk in the baking powder, 1/4 teaspoon salt and the flour until well combined.
- Spread the batter in the prepared springform.
- Top with the remaining curd.
- Bake for 30-45 minutes or until a tester in the center comes out clean.
- Allow to cool for 10 minutes before removing the cake from the springform and transferring to a wire rack.
- Dust with powdered sugar and serve with your favorite tea.