Grapefruit Ginger Cake

 Cooling on the rack

Cooling on the rack

On the weekend we went to visit family in the country and one of their friends had some fantastic citrus trees.  We were lucky enough to bring home a great big bag of lemons as well as the biggest grapefruit I have ever seen!  Given I already had some grapefruit at home, I was thinking of a good way to use some up, apart from just eating them each day (which I love to do too).  So here's a little cake I whipped up.

 My oversized grapefruit next to an ordinary sized apple.

My oversized grapefruit next to an ordinary sized apple.

Grapefruit & ginger cake

Ingredients:
200g Almond meal
½ tsp Bicarb soda
1 tsp Cream tartar
½ tsp Ginger powder
30g Grapefruit zest (am guessing it’s about 1 normal grapefruit)
20g Honey (more if you like a sweeter cake)
20g Grapefruit pulp (basically just scoop it out of the grapefruit)
1 tsp Vanilla
25g Crystallised ginger
3 eggs (separated)
½ tsp apple cider vinegar

Method:
Preheat oven to 160 degrees Celsius.  Grease and line a spring from pan with baking paper.  I then put a slice of the huge grapefruit I was using on the bottom so that when I tipped the cake out it had a big ring of grapefruit on the top.  Set aside whilst you prepare the batter.

Combine all dry ingredientsin large bowl and set aside.  In a food processer, add the egg yolks, grapefruit zest and pulp, honey, vanilla & crystallised ginger.  Process until combined and not too lumpy.  Add the dry ingredients and process until a thickish batter is formed.  Tip back into the large bowl.

In a clean bowl, whip the egg whites and vinegar with electric beaters until stiff.  Gently fold the egg whip into the batter and pour into the prepared pan.

Bake for 30-40 minutes depending on your oven (mine is fan-forced so cooked in about 30 mins). Turn on to cooling rack whilst hot and allow to cool before slicing.