Prep Time : 20 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
These wonderful tender cakes are made from the first NZ grapefruit I could find. Luckily in NZ the different varieties of citrus overlap throughout the year so there is always something delicious to bake with. My parents are visiting me from the citrus-friendly Waikato region next week and are bringing me amazing home-grown lemons and limes – wheeeeee!!
These cakes started out in my mind as madeleines but on the day it just seemed too fiddly. I’m pretty sure they would be fabulous in that form too.
Preheat the oven to 180C (350F). Brush the wells of a standard muffin pan with melted butter and dust with flour. You can use paper cases but the cakes are shallow and may look a little out of proportion when baked.
Cream the butter, sugar and zest until light and fluffy. Add the egg and beat until well combined. This can take quite a while since there is such a small quantity of butter and sugar but stick with it!
Mix the coconut milk, vanilla and grapefruit juice together and set aside. Sift the flour, coconut and baking powder together and mix well.
Add half the dry ingredients the the butter mixture and fold gently until almost combined. Fold in the liquids and then the remaining dry ingredients.
Divide the batter evenly into the muffin tin. The wells will only be about one third full.
Bake for 15 to 20 minutes until risen and the cakes spring back when gently pressed in the centre.
Turn them out onto a wire rack to cool. While the cakes are cooling, make the glaze. In a small bowl mix together the icing sugar and grapefruit juice so you have a thick glaze that will spread slightly before setting.
When the cakes are cooled, top each one with a spoon of glaze and sprinkle with a little coconut or grapefruit zest. Then have your friends over immediately for a cuppa!
Grapefruit + Coconut Teacakes
Prep Time : 20 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 teacakes
Delicate buttery coconut cakes laced with aromatic grapefruit.
Ingredients:
- 85 gm | 3 oz | 6 tbsp butter
- if using unsalted butter add 1/4 tsp salt
- 70 gm | 2.5 oz | 1/3 metric cup minus 1 tsp | 1/3 US cup sugar
- 1 large egg
- 2 tsp finely grated grapefruit zest
- 80 ml | 2.9 fl oz | 1/3 cup coconut milk
- 1 tsp vanilla
- 1 tbsp grapefruit juice
- 150 gm | 5.4 oz | 1 metric cup minus 1 tbsp | 1 US cup all purpose flour
- 2 tbsp desiccated coconut
- 1 1/2 tsp baking powder
- 1 tbsp grapefruit juice
- 6-8 tbsp icing sugar
- coconut and grapefruit zest to decorate
Directions:
Preheat the oven to 180C (350F). Brush the wells of a standard muffin pan with melted butter and dust with flour. You can use paper cases but the cakes are shallow and may look a little out of proportion when baked.
Cream the butter, sugar and zest until light and fluffy. Add the egg and beat until well combined. This can take quite a while since there is such a small quantity of butter and sugar but stick with it!
Mix the coconut milk, vanilla and grapefruit juice together and set aside. Sift the flour, coconut and baking powder together and mix well. Add half the dry ingredients the the butter mixture and fold gently until almost combined. Fold in the liquids and then the remaining dry ingredients.
Divide the batter evenly into the muffin tin. The wells will only be about one third full.
Bake for 15 to 20 minutes until risen and the cakes spring back when gently pressed in the centre.
Turn them out onto a wire rack to cool. While the cakes are cooling, make the glaze. In a small bowl mix together the icing sugar and grapefruit juice so you have a thick glaze that will spread slightly before setting.
When the cakes are cooled, top each one with a spoon of glaze and sprinkle with a little coconut or grapefruit zest.
Adapted from Bon Appetit.
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