serves
8
prep
20 minutes
cook
1:30 hour
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 200 g unsalted butter, softened
- 110 g (½ cup) caster sugar
- 110 g brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 150 g (1 cup) plain flour, sifted
- 50 g (½ cup) cocoa powder, sifted
- 60 g (½ cup) almond meal
- 200 g dark chocolate (70% cocoa solids), chopped, melted, cooled
- candied ruby grapefruit
Candied ruby grapefruit
- 1 small ruby grapefruit
- 220 g (1 cup) caster sugar
Ruby grapefruit glaze
- 280 g (1¾ cup) pure icing sugar, sifted
- 80 ml (⅓ cup) ruby grapefruit juice
- ¼ tsp pink food colouring
Resting time 2 hours
Instructions
To make candied ruby grapefruit, place grapefruit in a saucepan of cold water over medium heat. Bring to the boil and simmer for 2 minutes to remove some of the bitterness of the skin. Drain and refresh under cold running water. Using a serrated knife, cut into 8 mm wedges. Place sugar and 125ml (½ cup) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to a simmer and add grapefruit. Cook, turning once, for 10 minutes or until skin is almost translucent. Place on a wire rack set over a tray to drain. Set aside for 2 hours to drain excess sugar and to dry slightly.
Preheat oven to 160°C. Grease and line the base and sides of a 1.5 L terrine mould. Using an electric mixer, beat butter, sugars and vanilla until thick and pale. Add eggs, one at a time, beating well after each addition. Fold in remaining ingredients, except candied grapefruit, until smooth and combined.
Pour into terrine mould and bake for 1 hour and 5 minutes or until a skewer inserted in the centre of the cake comes out with a few moist crumbs. Allow to cool completely in pan.
To make glaze, place all ingredients in a bowl and stir to combine. Remove cake from pan, drizzle over icing and top with candied red grapefruit.
Photography Brett Stevens
As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
