As promised in my last post, I’m here to share with you my recipe for these loaf cakes. Since I’d already used the zest of my one and only grapefruit in my Hazelnut Flour Brownies, I was left with just the pulp and juice.
I’m not so keen on eating grapefruit as is, but I do enjoy its flavour in cakes and such. Without the zest, these loaf cakes weren’t so heavy on the bitter-sweet tanginess that grapefruits are so known for. This was a good thing as it allowed for the mint-like aroma of thyme to peek through, together with the sweetness of the cranberries.
Grapefruit Cranberries and Thyme Loaf Cake (Makes 2 2″x6″ Loaves)
120g Grapefruit Juice (from 1 Grapefruit)
35g Ground Almonds
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
60g Dried Cranberries, tossed lightly in some flour
4 Springs Thyme, Leaves only, Minced
- Preheat oven to 170 deg C and line two small baking tins.
- In a measuring jug, mix grapefruit juice, milk and vanilla together. Set aside.
- In a clean mixing bowl, add flour, ground almonds, baking powder, baking soda and salt together. Set aside.
- Cream butter with sugar until light and fluffy.
- Add eggs in one at a time, mixing thoroughly after each addition.
- Add dry ingredients and juice/milk mixture alternately, beginning and ending with dry ingredients.
- Once dry ingredients have been incorporated, gently fold in minced thyme leaves and 45g of cranberries.
- Pour mixture into prepared tins and top with remaining cranberries.
- Bake for 35-40min or until golden brown and a skewer inserted comes out clean.
I found the sharpness of the herb refreshing against the mellow fruitiness from the citrus fruit, while the cranberries provided little bursts of sweet that I much welcomed. Overall, these loaf cakes were hardly the heavy pound cakes one often thinks of with respect to butter cakes. These had a delicate crumb that were light and fluffy, yet with enough body to leave you feeling satiated after a hearty slice – And I assure you, you will want that hearty slice! Or two.