remake of a classic
Remember that delicious, fragrant orange yoghurt cake?
Yes, that one. Think of this as a sequel. But a good one. This isn’t High School Musical 2, here. This cake is totally like that one. But grapefruit. Like it’s supposed to be.
Speaking of things that are supposed to be, I think this zester and I are supposed to be. Sorry, Gabriel.
And it turns out that bald grapefruits are just as funny looking as bald oranges.
And just check out that pile of zest from one grapefruit. I’m loving grapefruits already.
Go on. I dare you.
Every baker knows that the number of eggs is directly proportional to the yumminess of a cake.
Now that’s math for you.
Which makes the deliciousness of this cake batter 8.16 x 10^3.
Express this as a chart? Percentage of cake that looks like Pac man…all of it.
Super easy and delicious. Enjoy it with a cup of coffee. And if you aren’t a fan of coffee? Then, enjoy it with a cup of coffee anyway.
Seriously. Coffee is amazing.
But in all seriousness, this cake is just fragrant and delicious as the other one, but more zesty, I would think. So it’s more bitter and face-scrunchy than if you used oranges.
So, go on. If you’re a sissy, make the other cake. Otherwise, here’s the recipe for this one.
Gâteau au yaourt et au pamplemousse
(Grapefruit Yoghurt Cake)
Adapted from Foodbeam
- 1 1/2 cups flour
- 250g plain yoghurt (yaourt nature)
- 1 1/2 cup caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 3/8 cups vegetable oil
- 3 eggs
- zest & juice from 1 large grapefruit
- Preheat oven to 180°C. Grease and flour an 8-inch springform pan.
- In a large bowl, sift together flour, sugar, baking powder and salt. Stir in plain yoghurt.
- Pour in oil & eggs, beaten. Add in zest of grapefruit. Mix until combined and lump-free.
- Put mixture into prepared pan and bake 30-35 min or until a skewer comes out clean.
- Cool, then squeeze juice of remaining grapefruit over the cake.