Grapefruit Cake with Chocolate Ganache and Candied Grapefruit Peel. A simple, rich, nearly guilt-free pound cake recipe that is perfect to impress anyone.
¾cups170 g plain low-fat yogurt (I used Stonyfield, but Fage is great too!)
1cup200 g granulated sugar
3large eggs
zest of one pink grapefruit
1teaspoonpure vanilla extract
¼cup60 mL avocado oil
juice from ½ of a pink grapefruit
Ganache
4 - 6oz140-180 g semi-sweet chocolate
¼cup60 mL heavy cream
1tablespoongranulated sugar
½tablespoonlight corn syrup
2tablespoonsunsalted butter
Instructions
Make the candied grapefruit peel. The peels should be about ¼" in thickness and about 3" long and an inch or so wide. Boil the peels for about 5 minutes in a medium pot, drain and boil then drain again. Fill the pot with the peels, sugar, and ½ cup (100 mL) of water. Simmer on medium low until the peels are translucent. Toss in sugar and leave on a wire rack to cool.
Preheat the oven to 350 degrees F. and lightly grease and flour a loaf pan.
Sift the flour, baking powder and salt together in a medium bowl.
In a large bowl, mix the yogurt, sugar, eggs, zest, vanilla extract, and grapefruit juice.
Slowly add the flour mixture to the wet ingredients and pour into the loaf pan.
Bake for about 50 minutes, or until a toothpick comes out clean.
Make the ganache. Chop the chocolate and set aside. Put the cream, sugar, and corn syrup in a saucepan and bring to a light boil. Remove from heat and add the chocolate and butter. Whisk until the chocolate and butter are completely melted.
Drizzle the ganache over the cake and top with the candied grapefruit peel.
Notes
Keep in an airtight container up to 4 days.
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