Sunday, February 28, 2016

Grapefruit Poppy Seed Loaf

Super delicious coffee-, loaf-, breakfast- or whatever-you-want-to-call-it-cake for college cooking--refreshing addition to any afternoon break or a satisfying solution for a sweet treat with minimal sugar...unless you double the icing!


Grab a bowl and start mixing! 
Great recipe found in Bon Appetite and reduced fat by using Greek yoghurt in place of sour cream--be surprised!

Equipment:
Parchment paper
8 1/2" x  4 1/2" Metal Loaf Pan
Handmixer
Zester or Fine grater


Instructions:
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt, plus more
1 Tbls finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 tsp vanilla extract
3/4 cup plus 1 Tbls plain Greek yoghurt
8 Tbls grapefruit juice divided
1 Tbls poppy seeds
1/2 cup powdered sugar


Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees and line your loaf pan with parchment paper.
3. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
4. Add the zest to the sugar and mix with your fingers. 



5. Add eggs, oil, and vanilla, and beat on high speed x approx. 4 minutes. 


6. Reduce speed and add half of the dry ingredients.



7. Add 3/4 cup of yoghurt. 
8. Add remaining dry ingredients, 5 Tbls of grapefruit juice and the poppy seeds.



9. Pour batter into the prepared pan and bake for 50-60 minutes.



10. While still hot, poke a few holes into cake and pour remaining grapefruit juice on top.


11. Make the icing by mixing powdered sugar, 1 tsp water, 1 Tbls yoghurt together.


12. Pour over cooled cake.