It’s not often that I come up with my own recipe. Typically I adapt someone else’s. Why reinvent the wheel if it works, right? Wrong. Cooking/baking is truly an art. A perishable, consumable art form that has evolved so much since humans began to eat (so since forever). In every culture and society, food is one of the most tangible elements that defines us. Without the innate need to push the envelope or evolve our culinary creativity, humans wouldn’t have invented sous-vide cooking or Cronuts, (the latter, which I still haven’t tried). But enough of sliding down this sociological slope.
You’re here to read about my venture into creating a new pound cake recipe. I’m definitely not on the same playing field as Dominique Ansel but I feel pretty good right now.
This white chocolate grapefruit pound cake I created is excellent and was easy to come up with. I created the recipe based on a formula of: 1 pound flour, 1 pound butter, 1 pound sugar and 1 pound eggs. My tweaks: I replaced some sugar with white chocolate and some butter and egg for cream and grapefruit juice. The result was a tender, moist and sweet cake with a bit of citrus zing. The white chocolate is ever so subtle but apparent nevertheless. It’s definitely not a “diet” cake but it tastes extremely good.
Try my recipe. You be the judge and let me know what you think. Send me pics – perfect or epic fails, I’d love to see them!
Try my recipe. You be the judge and let me know what you think. Send me pics – perfect or epic fails, I’d love to see them!
Bon app!
White Chocolate Grapefruit PoundCake
2017-01-17 20:16:18
Yields 2
Prep Time
25 min
Cook Time
50 min
FOR THE CAKE
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 465 g/16.5 oz/3 1/2 cups AP flour
- 10 Lindt truffle white chocolate balls or any white chocolate 5.4 oz/130g or 1 cup of chips/chopped
- 1 teaspoon vanilla extract
- 2.8 g/ 9.9 oz/1 1/4 cup unsalted butter room temperature
- 500 g/15 oz/2 1/4 cup white granulated sugar
- 6 large eggs room temperature
- 1 cup heavy cream
- 1/2 cup grapefruit juice
- 2 table spoons grapefruit rind
FOR THE GLAZE
- 2 cups icing sugar
- 4 tablespoons grapefruit juice
- 2 Teaspoons of grapefruit rind (optional)
- 2 tablespoons of white chocolate shavings to garnish (optional)
Instructions
- Place rack in middle of oven and preheat oven to 350 F
- Grease and dust flour in a large 16 cup cake pan or I used two rectangle cake pans (9x5.5inches and 8.5x4.5inch cake pans)
- In a double boiler, melt the white chocolate (heat proof bowl over pan without touching water on stovetop) set aside to cool
- Sift the AP flour, baking soda, baking powder and salt and mix. Set aside
- In stand mixer on medium, beat butter until light fluffy about 4 minutes, then add sugar and beat another 5 minutes
- Add the eggs, one at a time, scraping sides every so often.
- On slow speed, add the vanilla, grapefruit juice and rind, cooled white chocolate and cream.
- Take spatula and mix in the flour dry mix until thoroughly combined.
- Pour into Cake pan(s) and spread evenly with spatula
- Bake for 50-55 minutes until tooth pick comes out clean
- Allow to cool in pan for about 10 minutes or so then transfer to cooling rack
FOR THE GLAZE
- Mix the icing sugar and grapefruit juice. Consistency should be thick but spreadable.
- pour and gently spread on cooled pound cakes. Garnish with the grapefruit rind and white chocolate
STEMS & FORKS https://www.stemsandforks.com/
This looks & sounds amazing. I LOOOOOOVE pound cake, and anything citrus is my weakness! You’re awesome. I’m camping at your place next time I visit!
Haha. Anytime!