Monday, April 13, 2009

Grapefruit Yogurt Cake


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.

3 comments:

  1. The tang of the grapefuit and the yogurt is a great, great idea. Really. A slice of this is in order.

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  2. I am going to try making this over the weekend - it looks delicious.

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  3. What an interesting combination! Sounds yummy :)

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