The Crazy Kitchen: Spiced Grapefruit Cake with Lemon & Ginger Cream Cheese Frosting

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Tuesday, 5 November 2013

Spiced Grapefruit Cake with Lemon & Ginger Cream Cheese Frosting

In last week's baking Masterclasses with Mary Berry & Paul Hollywood I wasn't just inspired to make breadsticks but also a whole orange cake too. I saw the success that my partner in crime Jenny had with her whole orange and chocolate cake and wanted to give it a try, but with a lonely grapefruit that had been sitting in the fridge for a while.

I followed Mary's recipe, just changing a few ingredients here and there. I boiled the grapefruit twice to take away the bitterness that can come with a grapefruit.

Spiced Grapefruit Cake with Lemon & Ginger Cream Cheese Frosting

Spiced Grapefruit Cake 

1 grapefruit
275g caster sugar
225g Stork
3 Eggs, beaten
300g SR flour
1 tsp baking powder
1/2 tbsp Steenbergs mixed spice
1/2 tbsp Steenbergs ginger

Lemon & Ginger Cream Cheese Frosting

50g butter, softened
200g full fat cream cheese
300g icing sugar
zest of 1 lemon
1 tsp Steenbergs ginger

  • Boil the grapefruit in a pan of water for 20 mins
  • Pour the water away, replace with clean water & repeat
  • Leave the grapefruit until it has cooled, remove any pips and blend to a pulp in a food processor
  • Beat together the Stork and sugar until creamy
  • Add the eggs, one at a time, beating well
  • Beat in the grapefruit pulp 
  • Fold in the flour, spices and baking powder until well mixed
  • Divide the mixture between two 8" cake tins, greased & lined with baking paper
  • Bake in a 180C preheated oven for approx 25 minutes, until springy to the touch
  • Cool on a wire rack whilst making the frosting
  • Beat the butter and half of the icing sugar together until smooth & creamy
  • Beat into the cream cheese along with the remaining icing sugar, ginger and the lemon zest, beating until smooth
  • Refrigerate until the cake has cooled & use to sandwich the two sponges together, reserving some for the top

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