You can use any dried fruit to make a variation of this grapefruit cake. And to intensify the flavour why not try using infused olive oil?
Would you believe it if I told you we have a strike season in South Africa? I totally defend someone’s right to strike. But I am not in favour of strikes at all, which happen in abundance here. People who offer essential services should not be allowed to stop work. If they don’t arrive to do their job, people could die. And that is wrong. The unions here instruct their members when to down tools. This often results in miners not earning salaries for months. And by the time the union has negotiated new wages many end up being retrenched. Of course the union bosses still earn a salary during this time. What I cannot tolerate is the willful destruction caused by the strikers. A month ago the taxi drivers went on strike. They were not happy with the fact that their non road worthy vehicles were being impounded.
And to demonstrate their unhappiness they blocked off part of the road and burnt things. They also burnt one bus and stoned another, injuring travellers. If this was not bad enough, a week later our local informal residents had a protest. They were unhappy that their illegal electrical connections had been disconnected. So they tore down the traffic lights and set them on fire! They blocked off the highway causing havoc on the roads. And then we get told that the strike season has not been that bad. Only to have it followed by another one. As you will see from my run of grapefruit recipes, it has most certainly been a season of abundance on that front. I bought a lot of this winter citrus fruit and have to come up with ways to use it all. I made this grapefruit cake using fresh fruit the first time.
Dried rather than fresh
But, I was not happy with how the batter did not really cook around the fruit. So I made it again using my dried grapefruit. It is not as pretty to look at, but the flavour is intense. The olive oil used in the recipe will keep this cake moist for a week if left in an airtight container.
Click on the links for conversions and notes.
- 8 dried grapefruit slices
- 2 eggs
- 160g honey
- 50g fructose
- 30mls buttermilk
- 80g grapefruit marmalade
- 125mls olive oil
- 175g flour
- 25g almond flour
- 5mls bicarbonate of soda
- 5mls baking powder
- 1.25mls ground ginger
- 1.25mls ground cardamom
- Preheat the oven to 180° Celsius
- Spray a 23cm springform tin and line the bottom
- Line the bottom of the tin with the grapefruit
- Place the eggs, honey and fructose into a bowl of a stand mixer and whisk until light and frothy
- Add the buttermilk and marmalade and continue whisking to combine
- Slowly pour in the oil while you continue whisking
- Sift the flours, bicarbonate of soda, baking powder and spices into a mixing bowl and whisk to combine
- Gently fold in the dry ingredients until the flour has been completely incorporated
- Scrape down the sides and then carefully pour the batter into the tin
- Bake for 40 minutes
- Remove from the oven and place the tin onto a wire rack and leave to cool for 40 minutes
- Remove the springform and invert onto a plate, grapefruit side up
- Slide a knife around the edge of the base to remove
- Carefully remove the baking paper and serve
Inspiration published on Lavender and Lime November 3:
- 2014 – In My Kitchen November 2014
- 2013 – Interview With Samantha Taylor
- 2010 – Wholewheat Chilli Pancakes