Florida Grapefruit Upside Down Cake
Ingredients
- 3 Florida Grapefruits
- 100 g of water
- Zests of 1 Florida Grapefruit
- 230 g of powdered sugar
- 130 g of flour
- 100 g almond powder
- 20 g poppy seeds
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate
- 1 pinch of salt
- 3 eggs
- 250 g Greek yogurt
- 60 ml sunflower oil
- 60 g powdered sugar
- 300 g of full cream
- 1 vanilla pod
Preparation
- Pre-heat your oven to 180°C.
- Meanwhile, peel and slice one pink and one white grapefruit. If you can’t find either colour just use either.
- Squeeze the juice from half a grapefruit and set aside.
- Butter a 25 cm diameter cake pan. Cut a circle out of parchment paper the size of the pan and place it on the bottom.
- In a saucepan, melt 60 g of sugar with water until you obtain a very blond caramel. Pour it in the bottom of the pan overtop the parchment.
- Alternate the slices of pink and white Florida Grapefruit and fill the holes with smaller pieces.
- In a large bowl, mix the remaining sugar, flour, almond powder, poppy seeds, baking powder, baking soda and salt.
- Make a well in the middle of the bowl and add the eggs, zest, yogurt, grapefruit juice and oil.
- Mix until you have a smooth batter and then pour it into the cake pan.
- Bake for 50 minutes. If the cake gets too brown, cover it with aluminum foil halfway through the baking time.
- Let cool before unmolding.
- While the cake is baking, place the whipping cream in a container in the freezer.
- While the cake is cooling, whip the cream and sprinkle with powdered sugar. Finally, remove the seeds from the vanilla bean and mix them into the cream. Reserve it in the fridge.
- Serve each piece of cake with a spoonful of whipped cream and enjoy!
