I don’t think I’ve really been more busy so much as I’ve just been getting home much later now. I actually intended to post something earlier this week as well, but I’ll get around to that post later–and in the meantime, of course I can’t miss a Friday post for Fiesta Friday! For now, this is a bit of a second take for my last attempt at grapefruit rose madeleines which were mediocre at best. However, thanks to posting about that failure, I received some helpful advice on tackling grapefruit!
(Okay, so maybe “ever favourite” is a bit of an exaggeration).
The glaze stands up to its word in this cake; the cake however doesn’t have any flavour at all (now I recognize the grapefruit zest is merely a formality). So that part is a disappointment, however you can at least take heart in all the grapefruit juice the cake can be soaked in.
I like leaving the grapefruit pulp in the glaze; it does leave it rather lumpy, however I think the bright pink pulp looks wonderfully flowery, and provides a nice spectrum of colours against the darker dried rose petals and pale glaze.
And (I almost forgot…this is what happens when you write posts early in the morning!) happy Fiesta Friday! Hosted by Angie, the Novice Gardener, and cohosted by Caroline of Caroline’s Cooking andJess of Cooking Is My Sport. I’m very fortunate to be able to participate in such a fun and supportive event!
The final glaze looks very off; I only got a chance to take photos in decent light of the final, set glaze a few days later.
I think the grapefruit flavour comes out perfectly well. That being said, I could always still do with a heavier grapefruit flavour, especially as it all comes from the glaze, not the cake. I was thinking in that regard I may have to look along the lines of grinding up the whole fruit… though seeing as grapefruit has such thick pith, it may end up very bitter (which could be a good thing).
The rose flavour is, I think, well balanced with the grapefruit flavour. The cake could potentially do with a bit more of both flavours however (or maybe I like things to taste too strong.) I also find that I prefer using room temperature eggs and milk if possible with this cake; though that never really happens.Grapefruit-rose loaf cake
Adapted from the lemon loaf in Chateleine, Oct 2009.
2 c flour
1 tsp baking powder
generous pinch salt
105 g butter
20 g extra virgin olive oil
¾ c sugar
½ tsp rose water
zest 1 grapefruit
a few dried rose petals, slightly crushed, plus additional to decorate
¾ c milk
Preheat the oven to 350F. Butter a loaf pan and line with a parchment sling.
Whisk together the flour, baking powder and salt.
In a separate bowl, cream the butter, oil and sugar until light. Whisk in the eggs one at a time. Beat in the rose water, grapefruit zest, and dried rose petals.
Alternate beating in the flour and milk. Scrape into the prepared loaf pan.
Bake for 40-60 minutes or until an inserted skewer is removed clean or with only moist crumbs clinging.
Half of a grapefruit, perhaps small-ish
As soon as the cake has been removed from the oven, squeeze the juice overtop, moistening all of the loaf surface. Once the juice has been absorbed, slide a knife around the edges of the pan not covered by the parchment sling, and remove the cake. Set on a wire rack to cool.
1 c icing sugar
¼ tsp rosewater (or more, if desired)
a few tablespoons of grapefruit juice
some dried rose petals
Whisk together the icing sugar, rosewater, and enough grapefruit juice to reach the desired consistency. It should be thin enough to flow on its own, but not so thin that it absorbs into the cake instead of drying on top.
Pour the glaze over top of the cake in increments and use an offset spatula to smooth the glaze along the sides of the cake. Decorate with some dried rose petals.