From the blog For Love of the Table
1 1/2 c. All-purpose Flour (170g)
1 1/4 t. Baking Powder (5g)
3/8 t. salt
14 T. Unsalted Butter, room temperature (200g)
1 c. Sugar (200g)
1 T. grapefruit zest (or other citrus zest to match your chosen citrus fruit)--see note
2 eggs plus 1 yolk, room temperature (120g)
6 T. yogurt (90g)
2 T. grapefruit juice (28g)…or orange juice…or tangerine juice….etc.
2 T. plus 1 t. poppy seeds (20g)
3 T. sugar (38g)
3 T. citrus juice (45g)—match juice in cake
Preheat the oven to 350°F (see note). Butter and flour a 6-cup loaf pan.
Combine the dry ingredients and set aside. Cream the butter, sugar and zest until light and very fluffy (about 5 minutes...possibly longer if the room is cool). Beat in the eggs and yolk, one at a time. Combine the yogurt and juice. Fold in the flour mixture in three additions, alternating with the yogurt mixture, beginning and ending with the flour mixture. Add the poppy seeds with the last addition of flour. Turn the batter into the prepared pan. Bake until golden and a cake tester comes out clean—about an 60 to 70 minutes.
Combine 3 T. sugar with 3 T. juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cake is done, cool in the pan for 5 minutes; invert the cake onto a wire rack that has been lightly greased (pan spray works well for this). Brush the bottom of the cake with syrup. Set the cake upright and brush more syrup over the top and sides. Let cool completely.
While the cake cools make the powdered sugar glaze (recipe below). Scrape the glaze onto the top of the cake and use an offset spatula to smooth the top and force the glaze to the edges where it should slip slowly and randomly down the sides of the cake. Garnish with a sprinkled “stripe” of poppy seeds down the center. When the frosting is "set", wrap the cake airtight.
Notes:
My 6-cup loaf pan is pyrex/glass, so I lower the oven temperature to 325° F when I make the cake.
You can add 2 to 3 times this amount of zest. There is a lot more flavor in the zest than the juice and increasing the amount of zest is the best way to boost the citrus flavor.
If you have time, combine the zest with the sugar ahead of time. The zest will infuse the sugar with citrus flavor and amplify the citrus taste of the cake.
Pink Citrus Glaze
1 c. powdered sugar (120 g.)
1 T. melted butter (15 g,)
1 1/2 T. freshly squeezed (and strained) citrus (match cake) juice
1/4 t. freshly squeezed (and strained) lemon juice
1/4 t. vanilla
Food color to get pale peachy pink color (see note)
Combine the powdered sugar, melted butter, citrus juices and vanilla in a bowl and beat until smooth. The glaze should be fairly thick…but will flow a bit too. If it is too thick, add a bit more juice. Use immediately since the melted butter will begin to firm up right away. (If the glaze sets up too quickly, a few seconds in the microwave will soften it nicely.)
Note: If making a blood orange cake you will not need food color. Instead, cut juice to 1 or 2 t. and make up the remaining amount with milk. If you don’t cut the liquid with milk the frosting will be a dark pink instead of a pale pastel shade.
http://www.forloveofthetable.com/2018/03/winter-citrus-in-pretty-pink-poppy-seed.html
As published on forloveofthetable.com
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