Soft Citrus Cake
Serves 4 | with Grapefruit Curd and Whipped Cream
Move over lemon, there's a new citrus in town and we're officially obsessed! This citrus cake combines the zippy flavour of grapefruit zest and juice with fresh whipped cream and an addictive grapefruit curd to create a showstopper dessert that's sure to impress.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Before starting, preheat the oven to 350ºF. Grease the base of a round cake pan, then line with parchment paper. NOTE: (Do not grease the sides. This will help the cake rise!) Zest both grapefruits, then juice one. Cut a piece off the top and bottom ends of the other grapefruit. Place a flat end on a cutting board, then cut the peel away from the flesh, working top to bottom and turning grapefruit as you go. When peeled completely, slip a paring knife along each side of the "membranes" (the white lines) of each grapefruit slice to release the segments into a small bowl.Combine 2/3 cup milk and 4 tbsp butter in a medium pot over medium heat. Cook, stirring constantly, until butter is melted, 2-3 min. Remove the pot from heat.Meanwhile, sift flour, 2 tbsp icing sugar, baking powder and 1/4 tsp salt into a medium bowl, then whisk to combine.
Combine 2 eggs, 1 egg yolk, 1 tbsp grapefruit zest and 3/4 cup plus 1 tbsp sugar in a large bowl, then beat using an electric hand mixer on medium speed until combined, 1 min. Increase speed to high and beat until sugar mixture is pale, thick and tripled in volume, 4-5 min. Add 2 tbsp grapefruit juice and warm milk mixture, then beat until just incorporated.Add flour mixture and beat on low until combined and smooth, 1 min.Pour batter into prepared pan and bake in the middle of the oven for 25-30 min, until lightly golden-brown and cake springs back when gently poked in the middle.
Combine remaining sugar and 2 tsp grapefruit zest in a small pot. Rub mixture together using your fingertips until fragrant.Add remaining egg and 3 tbsp grapefruit juice to the pot, then whisk until smooth. Add 2 tbsp butter.Heat pot over medium-low heat and cook, stirring constantly with a spatula, until mixture thickens and coats the back of a spoon, 5-7 min. Immediately remove the pot from heat and pour through a fine mesh strainer into a small bowl.Cover with a piece of plastic wrap directly in contact with the surface of the curd, then refrigerate until ready to use.
Transfer cake pan to a wire rack to cool for 20 minutes before running a sharp knife around the edges of the pan, inverting and continuing to cool cake on the wire rack.While the cake cools, add cream and remaining icing sugar to a large bowl and beat using an electric mixer until stiff peaks form, 2-3 min.Place cooled cake on a serving platter or board then top with whipped cream. Dollop teaspoons of grapefruit curd over cream, then gently swirl through using a knife. Cut into slices, if desired.Top cake slices with grapefruit pieces.