I love fruit and will eat it at any opportunity. The large spectrum of colours really does make it seem like youíre eating the rainbow. Iíll usually knock back a couple of mandarins every day but there is something extremely intoxicating about eating blood red oranges and ruby grapefruits. Perhaps itís the colour or perhaps itís the taste or perhaps its the anticipation of knowing what lies inside, but on a recent shopping trip, I couldnít resist adding some ruby grapefruit to my shopping basket.
Not only is this Grapefruit and Coconut Yoghurt Cake deliciously moist with hints of sweet citrus and coconut but also serving the cake in its shell certainly went a long way in piquing my husbandís interest in wanting to sample the goods inside!
Cooking the cake in the grapefruit shell helps keep the cake moist.
Cut the grapefruit in half and slice out 4 small segments of the grapefruit. Put aside as you will use these to garnish the cakes.
Using a spoon, scoop the remaining grapefruit including its juice into a small bowl. Discard any of the pith.
Clean the inside of the grapefruit, as you will use the grapefruit halves to bake your cakes in.
The flesh and juice of the grapefruit will be used in the cake batter however don't throw the shells away as you will use them to cook and serve the cakes in.
In a separate bowl combine the coconut flour, baking powder and pinch of salt.
In the bowl containing the grapefruit and juice add the oat milk, egg, coconut yoghurt, rice malt syrup, tahini and vanilla extract and whisk together until the mixture is smooth. You will have some floating grapefruit pieces in the mixture.
Place two small cake tins on a flat baking tray (this is to provide stability only), then place each grapefruit half into each cake tin.
Combine the dry and wet ingredients to make the cake batter.
Transfer the dry ingredients into the wet ingredients and whisk thoroughly until smooth then pour the cake batter into each grapefruit half, approximately ĺ to the top. (You will end up with more batter than required, so fill cup cake cases as well).
Fill the grapefruit shells with the cake batter and bake for approximately 30 minutes.
Place the grapefruit cakes into the pre-heated oven and bake for approximately 30 minutes.
Remove from the oven and let cool completely.
Just before serving, garnish the grapefruit cakes with the grapefruit segments and mint leaves.