This is a perfect weekend pound cake made with grapefruit. Start by preparing the mini cake pans, if you don’t have the mini cake pans, you8 can use a 14 by 7 cm loaf tin. Apply melted butter in the pan then lightly dust it with flour and set it aside. Pour hot water in a large bowl then place butter in a small bowl and place the bowl with the butter into the large bowl with hot water and let the butter melt slowly in the water bath.
Add sugar in a large mixing bowl then zest a grapefruit into the sugar. Rub the zest into the sugar and set it aside. In another bowl, crack in two eggs then add the sugar and grapefruit mix to the eggs and whisk until the sugar mixture is dissolved in the egg and the mixture is pale and fluffy.
Sift in the flour and baking powder then fold the dry ingredients in the wet until you have a smooth batter. Add in the melted butter and mix it in until fully combined and the mixture is glossy. Pour the batter into the prepared pans and tap them a few times to remove any trapped air in the batter then bake the cakes in a 340 degrees Fahrenheit(170C) oven for 30 to 35 minutes.
Unmold the cakes and line them on a wire rack to cool completely before glazing them. In a small saucepan, mix apricot glaze and water over low heat and melt it while stirring until slightly thick. Remove the glaze and brush it over the cakes while still hot then serve.
- 80 grams Granulated sugar
- 85 grams Cake flour
- A pinch of baking powder
- 80 grams unsalted butter, melted
For the apricot glaze;
- Apricot 25g
- Water 25ml
- Brush the melted butter evenly on the base and edges of a pan then dust the inside the pans with flour and set them aside.
- Add hot water in a medium bowl, place the butter pieces in a stainless steel bowl, put the bowl in the hot water and cover a cloth, set aside and keep warm.
- Add 80g sugar in a bowl, zest half of grapefruit into it. Then rub the grapefruit zest and sugar together with your fingers until fragrant and combined.
- In a large mixing bowl, add two eggs and grapefruit sugar, whisk them together for 7~8 minutes until the egg mixture is pale and fluffy.
- If you use hand electric mixer, then beat on medium speed for 2 minutes, then change to low speed for 1 minute.
- Sift the flour and baking powder into the egg mixture, and gently fold until you have a smooth batter then pour the melted butter into the bowl, mix until fully incorporated and the texture is a little bit glossy.
- Fill three-quarters full with batter then tap the pans 1 or 2 times to cause the air bubbles to rise to the surface.
- Preheat the oven to 170°C and bake for 30~35 minutes. Remove the cake from the pan and place it onto a cooling rack and leave to cool.
- Use a small pan to melt the apricot and water over low heat then brush the top with warm apricot glaze and leave for minutes then serve.