Recently, I found myself in possession of a grapefruit. Not a lovely pink or ruby red grapefruit, mind you, a regular ol’ yellow grapefruit. It must be tough being a yellow grapefruit these days, living in the shadow of your pink and ruby red cousins. Needless to say, I wasn’t particularly enthused by the grapefruit. Had there been gin in the house I may have been more enthused, given that my favourite way to have grapefruit is in a gin and tonic with a splash of Campari. But, my lack of enthusiasm was trumped by my hatred of wasting food, so I set about finding a way to use the grapefruit. I guess, at this point, it could have occurred to me to just eat it, but I’m really not a massive fruit fan. And why does such an ordinary tasting fruit have to be so comically large? Grapefruit are all like ‘Yeah, I’m bitter, but there’s HEAPS of me’. I don’t know… do they want to be eaten or not?
If I can’t combine fruit with alcohol to make it palatable, I usually try to find a way to bake it. And this is what I did with the grapefruit. Remember my lemon yoghurt syrup cake disaster (of course you do, I know how religiously you follow this blog!)? Well, I swapped the lemon for grapefruit. Revolutionary, I know. Swapping one citrus for another has NEVER BEEN DONE BEFORE. Until now… It’s probably a bit early on in the life of this blog to start rehashing recipes, but
I can’t think of anything else to write about this turned out so well I thought I’d put it up. Anyway, I’m not reposting the recipe because I didn’t really change it, I just used a bigger pan, which I greased AND lined with paper, and I put grapefruit zest and a couple of tablespoons of grapefruit juice in the cake mixture, and grapefruit juice and some orange peel in the syrup, because I’d used all the grapefruit rind by that stage. The cake is actually really nice with the grapefruit, the vast amount of sugar cancels out the bitterness, and it goes splendidly with a cup of tea and a hangover. Obviously, it would be even better with a pink or ruby red grapefruit.