Place in a preheated 325° oven and bake for 55-60 minutes. Gently fold the egg whites into the batter until they are just incorporated and transfer to a parchment lined 8”x4” baking pan. Incorporate the dry mixture into the wet mixture one-third at a time, scraping down the bowl after each addition. Sift the almond flour, arrowroot flour, salt, coconut flour, ginger, and clove in a separate bowl. Next, add the sour cream, vanilla, and freshly squeezed grapefruit juice. To the butter mixture, add the egg yolks, incorporating one at a time. Join our email list! You’ll receive the lastest email each time a new recipe comes out. Share your photos and tag on Instagram and hashtag it #hungerforspice. Have you made this RECIPE? Please leave a comment below and let me know what you think. Wait for the cake to completely cool before frosting. Fold in the grapefruit zest, juice, sweetener, and mascarpone cheese and thoroughly combine. Whip the heavy cream until it reaches medium peaks. If you do not have an 8”x4” pan, use a 9” pan. Add two tablespoons of sweetener and whip until they reach a stiff peak. In a separate bowl, whip the egg whites until they are a soft peak. Slowly combine the heavy cream, carefully to not whip. Add the sweetener and combine well, then add the honey and grapefruit zest and mix well. In a stand mixer with a paddle attachment or in a large bowl with a mixer, cream the butter until it is light and fluffy. I trusted her instincts and didn’t even look at it before we moved on. She also took the photograph below and told me it was “good”. Having someone help hold up a light diffuser is unbelievably helpful. I had baked the cake the previous evening so we had to make frosting and then take photographs. She loves to bake and is always a helper in anyway you ask her. The second time, I was watching my nine year old niece for the day. My mom helped me take a photograph that would’ve taken me hours to capture alone. You can never go wrong with cake! Help Baking and Photographing Grapefruit Cakeĭuring the holiday season, for the first time ever, I had two little helpers. I was running low on a few key supplies and knew there would likely be many failed attempts. After making many recipes including oranges, I couldn’t settle on what to do with the grapefruit.Ī grapefruit brioche pastry was calling out to me but after all of the holiday cooking and baking, my heart just wasn’t in trying to create a low-carb or gluten-free brioche. Over the holidays I purchased a very large amount of citrus fruits really wanting to work on my photography skills and use citrus fruits to do so. Using the word “moist” became a big deal in the food world and is almost forbidden to use anymore. I have tried not to use the word “moist” when describing baked goods anymore. Chiffon cakes are leavened with egg whites as this cake is but are traditionally made with oil and this cake is made with butter. This low carb grapefruit cake is very moist and similar to a chiffon cake. Making this grapefruit cake kick started me on making a variety of an additional three more cakes! I have a deep love for making cakes and eating them as well. It has been far too long for a new cake recipe around here. Low carb grapefruit cake is lightly spiced with ginger and clove, then finished with a mascarpone and grapefruit whipped cream frosting.
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