While I can never lay claim to House Stark’s House Words ‘Winter is Coming’, grapefruits, at least, have come to the grocery aisles of Singapore. And perfectly in time for the seasonal collaboration that I’ve been participating in on Instagram.
Just a quick FYI on the state of affairs here in Singapore before I get down to the Winter Collaboration recipe that I created (an incredibly moist grapefruit cake!):
- The chance of winter ever making its presence felt here in Singapore is 0% but there is always a 99.99% chance of heat and humidity.
- Consequently, winter fruits (such as grapefruit) rarely make an appearance and if they do, they’ll stay for only a week or so.
- I have never before, tasted a grapefruit in my life, but I imagined it would probably taste like pomelo (it sort of does).
- Game of Thrones: never watched an episode of it nor read a book about it but the motto above ? sounds cool (pun intended).
Great fruit, grapefruit, what fruit?
Grapefruit is a citrus fruit that is somewhat larger than an orange and has a rather pronounced tart taste. It tastes like a tarter, bitterer version of pomelo (shaddock) but looks like an orange on the outside. Grapefruit has a distinctive pinkish pulp. It is a popular superfood — it is 92% water and has fewer calories than most to boot. It is also said to lower bad cholesterol and speed up weight loss.
Like its other citrus cousins, grapefruit can be used for marmalades, candies, flavorings, or be eaten on its own.
Candied grapefruit slices and cakes
I decided to make a simple cake for this collaboration. Nothing too fancy since I’ve never even tasted a grapefruit before, but I figured that something similar to a lemon pound cake would do the trick.
But then I had a brainwave. “Wouldn’t those pinkish grapefruit slices look terrific on top of the cake?” Yes, they would. And making candied citrus slices is easy anyway.
I started with a basic lemon pound cake recipe but I replaced the lemon juice with grapefruit juice. You can add some grapefruit zest too, if you like, but I already used up all of my grapefruits for making the candied slices.
A little bit of vanilla and a dash of cardamom (mad props to cardamom, it truly enhances the taste and smell of desserts) and you get an amazing, incredibly moist grapefruit cake.
I was not prepared for how moist this cake would turn out to be. The crumbs weren’t powdery fine, but they were soft and tasty. The cake held up really well too, even after putting it in the fridge and briefly reheating it in the microwave.
A simple icing and a few candied grapefruit slices later and boom! It’s a veritable accompaniment to tea. Or to anything.Print
I’m participating in the Winter Collaboration on Instagram! Check out the hashtag #greatfruitgrapefruit for more grapefruit recipe ideas.
- What Annie’s Eating – Roasted Side of Salmon with Fennel + Grapefruit Slaw
- Square Meal Round Table – Pink Grapefruit Cheesecake
- Katiebird Bakes – Grapefruit Yogurt Bundt Cake
- My Kitchen Love – Grapefruit Poppyseed Mini Bundt Cakes
- Jessie Sheehan Bakes – Pink Grapefruit Bars
- The Capsule Kitchen – Grapefruit Margaritas
- The Healthy Sins – Grapefruit Curd Tartlets with Roasted Meringue
- Bappy Girl –Grapefruit Basil Marmalade
- This Healthy Table – Spicy Thai Grapefruit Salad
- Always Eat Dessert – Grapefruit Tart
- Whatcha Cooking Good Looking? – Grapefruit Creamsicle Bars
- Pie Girl Bakes – Grapefruit Donuts
- Clean Plate Clb – Grapefruit Curd Tart with Champagne Whipped Cream
- Olive & Mango – Pink Grapefruit and Avocado Salad
Looking for more challenges? Check out these recipes!