Gluten-Free Grapefruit Cake

Gluten-Free Grapefruit Cake is a side dish that serves 12. One serving contains 145 calories, 3g of protein, and 6g of fat. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 695 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Serious Eats requires salt, grapefruit zest, low-fat yogurt, and grapefruit juice. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 19%, this dish is not so spectacular. Similar recipes are Gluten-free Grapefruit, Fennel N’ Anise Pound Cake, Grapefruit Tart (Gluten Free + Paleo), and Low Carb Grapefruit & IPA Chicken Wings – Gluten Free.

Servings: 12

 

Ingredients:

2 teaspoons baking powder

1/4 cup cornstarch

3 large eggs

1/4 cup (2 ounces) granulated sugar

1/2 cup (4 ounces) freshly squeezed grapefruit juice (approximately half of 1 large grapefruit)

1 tablespoon grapefruit zest (approximately one large grapefruit)

6 ounces plain non-fat Greek-style yogurt

1 cup (4 ounces) white rice flour

1/2 teaspoon salt

1/4 cup (1 ounce) sweet rice flour

1/4 cup vegetable oil

1/4 teaspoon xanthan gum

Equipment:

loaf pan

oven

food processor

whisk

bowl

sauce pan

frying pan

wire rack

skewers

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position. Preheat oven to 350°F. Lightly spray a -9 by 5-inch loaf pan with non-stick cooking spray. Set aside. 2 In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. In bowl of food processor, combine granulated sugar and grapefruit zest. Process until no large pieces of zest remain, about 30 seconds. Add eggs. Process until thoroughly combined. Add dry ingredients. Pulse until smooth, 10 to 12 short pulses. Add oil and Greek-style yogurt. Run processor until thick batter forms, about 15 seconds, scraping down sides as necessary. 3 Spoon batter evenly into prepared loaf pan. Bake until golden brown. A cake tester inserted into center of loaf should come out clean or with just a few dry crumbs, about 40 minutes. 4 While loaf bakes, prepare glaze. Combine grapefruit juice and granulated sugar in small saucepan. Heat over medium heat until mixture boils and sugar dissolves. Remove from heat. 5 Remove loaf from oven. Allow to cool in pan for three minutes. Transfer loaf to wire rack set over a plate or pan. Using a long skewer, immediately poke holes all over loaf. (Skewer should reach bottom of loaf.) Brush 1/3 of glaze over top of loaf. Allow loaf to absorb glaze, about 5 minutes. Repeat two more times with remaining glaze. Cool loaf before serving. Wrap and store at room temperature for up to three days or freeze cooled loaf for up to one month.

 

Step by step:


1. 1

2. Adjust oven rack to middle position. Preheat oven to 350°F. Lightly spray a -9 by 5-inch loaf pan with non-stick cooking spray. Set aside.

3. 2

4. In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. In bowl of food processor, combine granulated sugar and grapefruit zest. Process until no large pieces of zest remain, about 30 seconds.

5. Add eggs. Process until thoroughly combined.

6. Add dry ingredients. Pulse until smooth, 10 to 12 short pulses.

7. Add oil and Greek-style yogurt. Run processor until thick batter forms, about 15 seconds, scraping down sides as necessary.

8. 3

9. Spoon batter evenly into prepared loaf pan.

10. Bake until golden brown. A cake tester inserted into center of loaf should come out clean or with just a few dry crumbs, about 40 minutes.

11. 4

12. While loaf bakes, prepare glaze.

13. Combine grapefruit juice and granulated sugar in small saucepan.

14. Heat over medium heat until mixture boils and sugar dissolves.

15. Remove from heat.

16. 5

17. Remove loaf from oven. Allow to cool in pan for three minutes.

18. Transfer loaf to wire rack set over a plate or pan. Using a long skewer, immediately poke holes all over loaf. (Skewer should reach bottom of loaf.)

19. Brush 1/3 of glaze over top of loaf. Allow loaf to absorb glaze, about 5 minutes. Repeat two more times with remaining glaze. Cool loaf before serving. Wrap and store at room temperature for up to three days or freeze cooled loaf for up to one month.


Nutrition Information:

Quickview
143k Calories
3g Protein
6g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
143k
7%

Fat
6g
9%

  Saturated Fat
4g
27%

Carbohydrates
19g
6%

  Sugar
6g
8%

Cholesterol
47mg
16%

Sodium
127mg
6%

Get Enough Of These
Protein
3g
6%

Phosphorus
104mg
10%

Selenium
6µg
9%

Manganese
0.15mg
8%

Calcium
64mg
6%

Vitamin B2
0.09mg
5%

Potassium
143mg
4%

Vitamin B6
0.08mg
4%

Vitamin C
3mg
4%

Vitamin B5
0.38mg
4%

Vitamin B12
0.19µg
3%

Zinc
0.4mg
3%

Magnesium
9mg
2%

Vitamin E
0.32mg
2%

Iron
0.38mg
2%

Folate
8µg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.36mg
2%

Fiber
0.43g
2%

Vitamin D
0.25µg
2%

Vitamin A
75IU
2%

Copper
0.03mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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