Low fat and moist - how can it be? This was my first attempt to make a cake recipe, and was surprisingly successful. It was borne out of a desire to get rid of some 0% fat yogurt, and clearly the only way I'd be eating that is if it was inside a cake of some sort. I'd also just read The Duo Dishes' post on their Triple Citrus Cake. That, combined with the sunny spring weather over the weekend, put me in a citrus mood - and this turned out to be a tasty treat for Easter lunch.
Low Fat Grapefruit Yogurt Cake:
1 cup flour + 1/2 cup semolina (or 1 1/2 cups flour)
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
zest of 2 grapefruit
1 cup plain fat-free yogurt
1/3 cup canola oil
3 tbsp grapefruit juice
1 egg
2 egg whites
Glaze:
1/3 cup grapefruit juice
1/3 cup sugar
Grease a loaf tin or cake tin and line with parchment paper. Whisk all the ingredients together and bake in a 350F/180C oven for 40-50 minutes until golden brown. Remove and cool on a wire rack. While it's cooling, make the glaze by heating the grapefruit juice and sugar over medium-low heat until the sugar is dissolved. Continue simmering until the mixture has thickened, then pour the warm glaze over the cake.
The tang of the grapefuit and the yogurt is a great, great idea. Really. A slice of this is in order.
ReplyDeleteI am going to try making this over the weekend - it looks delicious.
ReplyDeleteWhat an interesting combination! Sounds yummy :)
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