playing with flour

Category: Grapefruit

Grapefruit Crumble Slice

I promise that this is the last grapefruit recipe! So if you did decide to make the curd you probably have plenty left over and need something to do with it. I found this recipe in the current issue of Delicious but it was made with lemon curd. To be honest overall I wasn’t thrilled with the result, but with a few changes I think it could be fantastic.

Firstly, make sure the base is very thin and is cooked through. I found that the slightly undercooked base was too dense and doughy and detracted from the curd. The curd should be a thick layer, don’t be afraid to add too much. I also think a really tangy curd would work better than a sweeter one. Lastly, to make the flavour a bit more complex, add some spice to the crumble layer. Cinnamon, nutmeg or ginger would all work well.

The recipe does make a large slice, enough to feed 8 people easily and it is quick and simple to put together so it’s perfect for impromptu dinners with the in-laws as I recently discovered. Don’t be put off by my disappointment in it, I really do feel it would work well with the above changes. If you try it out make sure to let me know how it goes.

Grapefruit Slice

Adapted from Delicious magazine

1 2/3 cups plain flour
½ cup icing sugar
180g chilled unsalted butter, chopped
1 egg yolk
2 tbsp cold milk
500g lemon curd

Crumble

1/3 cup plain flour
½ cup almond meal
2 tbsp caster sugar
50g chilled unsalted butter, chopped
1 egg yolk

Sift the flour and icing sugar into a mixing bowl and add the butter. Either use a food processor and pulse the mixture or crumble the butter in your fingers until you get a fine crumb consistency.

Add the yolk and milk and blend until the mixture comes together into a dough. Knead the dough briefly until it’s smooth then cover and refrigerate for 30 minutes.

For the crumble place all the ingredients except for the egg yolk in a bowl and rub between your fingers until you get a coarse crumb. Stir the yolk through and chill until required.

Preheat the oven to 180° and prepare a 28x18cm tin with baking paper. Crumble the pastry into the tin and press firmly. I recommend keeping it quite thin. Prick all over with a fork and place back in the fridge for 15 minutes. When chilled bake for 30-35 minutes, or until golden and dry. Allow to cool to room temperature.

Spread the grapefruit curd over the base then scatter the crumble over the top. Bake for a further 20-25 minutes or until golden. Allow to cool completely in the pan then remove and slice.

Grapefruit Curd

As promised, here is the grapefruit curd recipe. It is very flexible and I would recommend you alter the amount of sugar to suit your tastes. If you prefer a more tangy, bitter curd use 1/3 cup sugar instead as I found these measurements quite sweet.

The grapefruit makes for a nice change from the traditional lemon curd but I’ve also made a number of others in the past including passionfruit and raspberry. I think I may have to attempt lime curd next!

As with any other curd, it goes fantastically with baking (such as these cupcakes) but also on toast, yogurt, cereal… whatever you dare to try. I have one more recipe using this curd coming up soon and then I promise to stop talking about grapefruits for a while!

Grapefruit Curd

½ cup grapefruit juice
1 tbsp grapefruit zest, finely chopped or grated
2 eggs
2 egg yolks
2 tbsp lemon juice
½ cup caster sugar
6 tbsp unsalted butter, cut into cubes

Combine the eggs, lemon juice and sugar in a medium saucepan and stir until mixed. Add the grapefruit juice, zest and butter and heat slowly over a low heat, stirring constantly. Do not heat too quickly or the egg will curdle.

Continue to heat until curd is thick and smooth, and coats the back of a spoon. This could be anywhere between 10-20 minutes depending on how thick you’d like it. The curd will continue to thicken somewhat when cooling.

When ready pour through a fine sieve to catch any cooked egg strands. Cover and refrigerate until cold. If you want to bottle the curd for gifts or storage make sure you sterilize your jars first. I found this recipe made for nearly 2 full jars of curd.

Grapefruit Cupcakes

Grapefruits are not my favourite citrus. Far from it in fact. But my husband loves them so we often have them around the house. I have previously used the following recipe with lemon curd which was absolutely delicious, but this time decided to try it using grapefruits.

The result was suprising in that I actually enjoyed them more than I expected. The curd is not too bitter and the pairs well with the cream cheese frosting. The addition of grapefruit juice and zest to the cupcake batter means you get the citrus notes all the way through, and the slight bitterness stops the sweetness being overpowering.

I would recommend waiting until your curd, cupcakes and frosting are all cold before attempting to assemble these, otherwise it gets a bit messy. The reaction you get from people when they reach the gooey centre is priceless.

I will post the recipe for the curd in the next few days.

Grapefruit Cupcakes

Adapted from The Hummingbird Bakery Cookbook

1 cup plain flour
¾ cup caster sugar
1.5 tsp baking powder
2 tbsp grapefruit zest, finely chopped or grated
¼ cup grapefruit juice
3 tbsp unsalted butter, at room temperature
½ cup milk
1 egg

Preheat oven to 180° and prepare your cupcake cases.

Combine flour, sugar, baking powder, zest and butter in a bowl and beat until combined. You should get a sandy consistency. Pour in the milk and juice and beat until combined.

Add the egg and mix until incorporated, then beat on medium speed for 2 minutes or until smooth.

Spoon into cupcake cases until 2/3 full and bake for 20-25 minutes or until a skewer inserted into the cupcake comes out clean. Allow to cool before filling and frosting.

To fill cupcakes:

Prepare a batch of grapefruit curd (recipe to follow).

When cool, use a teaspoon to hollow out the centre of the cupcakes. Fill the cavity with grapefruit curd then place the top of the cupcake back on.

Grapefruit Frosting

Adapted from The Hummingbird Bakery Cookbook

2 cups icing sugar, sifted
5 tbsp unsalted butter, at room temperature
2 tbsp grapefruit zest, finely chopped or grated
2 tbsp milk

In your mixer, beat together icing sugar, butter and zest on medium speed until the mixture comes together and is well mixed. On a slower speed add the milk and beat until combined. Then increase to high speed and beat until light and fluffy, about 5 minutes.

To get the variations in colour, take a small amount of frosting and add a small amount of grapefruit curd. Mix well until your frosting is a different colour. You can enhance the colour with a drop of food dye if needed. When piping use mostly the plain frosting but add some coloured frosting to the bag also (I like to put a stripe down one side of the bag). As you pipe you will get variations throughout your frosting.

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