Grapefruit + Poppyseed Yogurt Cake

If you like bittersweet as a taste, then grapefruit is your friend. I absolutely love grapefruit, and when I saw the baskets in the market filled with them, I wanted to try baking a cake with it. This is an upside down version with a honey orange glaze that cuts the mild bitterness. The base is a poppyseed yogurt that is simple and helps the bittersweet fruit stand out. Cardamom and grapefruit zest lend an undertone of bittersweet that brings an almost ochre style layered flavour effect. Made with wholesome ingredients, this nearly feels like breakfast on a tea plate, so if you feel inspired then this is one to try!

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Ingredients

For the glazed grapefruit

  • 2 medium pink grapefruits, peels removed and sliced into 1 cm rounds

  • 1 tbsp soft light brown sugar

  • 1 tbsp honey

  • Juice of 1 orange

  • 4-5 cardamom pods

  • 1 2 inch stick cinnamon

  • Pinch of salt

For the cake batter

  • 100g ground almonds

  • 100g white spelt flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cardamom powder

  • Pinch of salt

  • 3 large eggs

  • 1/2 cup olive oil

  • 75g soft light brown sugar

  • 75g honey

  • 1 tsp vanilla extract

  • 1 tbsp grapefruit zest

  • 1/2 cup greek yogurt

  • 1 tbsp poppyseeds

  • 2 tbsp milk

Method of Preparation

  1. Place all the ingredients for the glazed grapefruit in a wide non-stick pan on medium heat. Cook for 13-15 minutes, till the juice has thickened, but the grapefruit has not lost its shape.

  2. Soak the poppyseeds in the milk, set aside.

  3. Pre-heat the oven to 180°C. Butter a 20cm round cake tin. Line the base of the tin with parchment paper and apply some butter over it as well. Brush the base with some glaze from the grapefruit, and then line with the grapefruit to cover the entire base, making sure there are no gaps. Set aside.

  4. Sift together almond flour + white spelt flour + baking soda + baking powder + cardamom powder + salt, and set aside.

  5. Whisk the eggs using a handheld mixer till it becomes light and fluffy. Add the olive oil, and whisk again. Then add the soft light brown sugar + honey + vanilla extract + grapefruit zest. Fold in the greek yogurt. Then fold in the flour mix, 1/3rd at a time, making sure it’s well incorporated. Add the poppyseeds soaked in milk, gently stir to incorporate. Pour the batter into the prepared tin. Bake for 40 minutes. Remove from the oven, cover with kitchen foil, and bake for another 10 minutes. Remove from the oven, and allow the cake to sit in the tin for 5 minutes, before flipping it upside down, and transferring to a wire rack to cool.

  6. Brush the top with left over glaze.

  7. Serve warm with a hot cup of tea or coffee!