While I’ve spied a few crocuses and daffodils making their way from the wintry soil in my regular jaunts around the neighborhood lately, winter seems to have settled deep within my bones. I feel a persistent chill, and I hover over my cup of tea, mostly because it is a thing of comfort–of warmth.
Perhaps it is not only the cold weather, but the feeling of isolation after moving to a new place, or the thoughtful hours of reflection I’ve pondered as this season of Lent has begun. In these hours I feel as if spring will never come.
But things are not all as dreary as they sometimes seem. The sun has been shining lately, through peaks in the clouds and rain, and wind. And winter has one or two perks–A bounty of delicious citrus is to be found and I’m eating it up as if it’s going out of style–which to be fair, it is. At least until next year.
Though my go-to citrus fruits are fresh oranges, I couldn’t help but load up on the many pretty pink grapefruit each time I’ve gone to the store. And since the Daring Bakers have asked for a quick bread/muffin this month, I decided to use up my bounty and satisfy a particular craving in designing this recipe. For me, this is mostly a sweet reserved for the end of the day. But since these cakes are hardly sweet–and a bit tart in that way grapefruit always is, with my favorite oaty texture–you can choose to eat them as a breakfast muffin or an afternoon snack or whenever the fancy strikes. I experimented several times with the recipe in both a loaf cake/quick bread and a muffin form. Bake in a loaf pan for a moister texture, and in a muffin tin for a more bready feel.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Give this cake a try if you’re suffering through the long days of winter as I am–with the rain pouring down against the windows, and a cup of black tea in hand. If you’re longing for a bit of cheer and something spunky to get you through until spring shows itself again–bake your way through a grapefruit or two–cozy yourself next to the oven, and smile because we’re nearly through.
Grapefruit Yogurt Cake, makes 1 9×5 or 8.5×4-inch loaf
Recipe updated: 2/26/22
Prep: 30 minutes | Bake: 40-50 minutes | Serves: 8-10 2 Tbs. /14 gr ground flax seeds (or 2 eggs)
6 Tbs. / 90 ml hot water (omit if using eggs)
1 cup /113 gr quinoa flour
3/4 cup / 120 gr brown rice flour
1/4 cup / 30 gr tapioca starch
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
3/4 cup / 150 gr organic cane sugar
½ cup / 113 ml plain non-dairy coconut yogurt
3/4 cup / 185 ml fresh grapefruit juice
3 Tbs. / 40 gr coconut oil
zest from about 1/2-3/4 of a large grapefruit
- Set the oven to 180°C / 350°F. Oil and flour the bottom and sides of a 9 x 5-inch or 81/2 x 4-inch loaf pan. The smaller pan will yield taller slices.
- Mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
- In a medium bowl, whisk the flours, baking powder and soda, salt, and 1/2 cup sugar together. Set aside.
- In a small measuring cup mix yogurt and grapefruit juice.
- Beat the remaining 1/4 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and grapefruit zest, and incorporate well.
- Add half the flour mixture and half the grapefruit juice and yogurt mixture and mix until just incorporated. Add the remaining flour and liquids and mix once more until the batter just comes together.
- Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 45-50 minutes for a loaf .
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Serve warm or at room temperature, or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.