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Florida Grapefruit Almond Cake and Sorbet

Florida Grapefruit Almond Cake and Sorbet

This unique cake and sorbet combo are the perfect refreshing and light dessert.

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Ingredients

Sorbet

1 ¼
cups sugar
1 ¼
cups water
1
tsp grated Florida grapefruit zest
2
Tbsp freshly squeezed lemon juice

Cake

2
Florida grapefruit zested
1
cup granulated sugar
4
large eggs
3
Tbsp milk
cup extra virgin olive oil
1
Tbsp Florida grapefruit juice
½
cup almond flour
1 ½
tsp double-acting backing powder
1 ½
cups all-purpose flour, plus more for dusting the pan
7
Tbsp unsalted butter, melted, plus more at room temperature for buttering the pan

Garnish

½
cup crushed almonds
1
Florida grapefruit, peeled and segmented
1
cup unsweetened whipped cream
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Directions

Step 1

Combine all the sorbet ingredients in a saucepan and bring to a simmer over medium heat, cooking for about 5 minutes. Strain through a fine mesh sieve and let the sorbet base cool. Freeze in your ice cream machine according to manufacturers instructions.

Step 2

Preheat oven to 350ºF with rack in centre. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.

Step 3

In a large bowl work the grapefruit zest, butter and sugar together with your fingertips until fragrant and perfumed.

Step 4

Using an electric mixer, beat the eggs in to the sugar grapefruit mixture one at a time until the mixture is light and fluffy, for approximately three-five minutes.

Step 5

Slowly stream in the milk, olive oil and Florida grapefruit juice. Add the almond flour, baking powder and flour and gently mix until just incorporated.

Step 6

Evenly spread the batter in a cake pan and place in the pre-heated oven for 30-35 minutes or until the centre is baked but still moist and a tooth pick comes out clean.

Step 7

Let the cake cool, break into rustic pieces, serve with grapefruit segments, fresh whipped cream, crushed almonds and grapefruit sorbet.

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