Slowly whisk the dry ingredients into the wet ingredients. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Sift together the flour, baking powder, and salt into 1 bowl.Grease, flour and line pan with parchment. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. 2 tablespoons freshly squeezed grapefruit juice.1/3 cup grapefruit and basil simple syrup.Strain syrup through a fine-meshed sieve and store in an airtight container in the fridge for up to a month.Allow mixture to steep for at least an hour while it cools to room temperature. Turn on medium heat and let it come to a boil and allow the sugar to dissolve. Place basil, sugar, water and zest in medium heavy-bottomed saucepan.Bruise the basil leaves bit with your hands to release the oils.4X1 inch strips of pink or ruby red grapefruit zest.Triple-Quadruple Grapefruit Cupcakes SoundtrackĪdapted from Ina Garten Grapefruit and Basil Simple Syrup Grapefruit Whoopie Pies with Avocado Filling The result? Refreshing! The basil adds complexity to the flavor without being overwhelming.įor an added bonus, the leftover syrup will store nicely in the fridge for a few weeks because really, who wouldn’t want a little grapefruit-basil-vodka cocktail on a Friday afternoon? If you liked this, you might like these And this is where our basil and grapefruit syrup makes its debute. But, we know the key to this cake is the syrup poured over the top while still warm. I just swapped-out the lemon zest for grapefruit zest and, because I was feeling adventurous, used a runnier, European style full-fat yogurt. Riffing on a recipe is always easier when you know the original is a ringer.
Now for an oldy but a goody, Ina Garten’s lemon yogurt cake. Grapefruit rind+ a couple of cups of fresh basil leaves+sugar and water+heat=the kind of smell you’d like to dab behind your ears. But remember, it’s grapefruit season which means they were practically giving them away. For frame of reference, on the day I went in search of ingredients, there were no mushrooms to be found at the store we lovingly refer to as Ghetto Ralphs. But, I couldn’t shake the idea and so decided that if I could find it at my local, generally understocked grocery store, it might be something others could also find this time of year. I know, I know basil is generally a summer flavor. We’ll start with the twist: grapefruit and basil syrup. However, as it is my enduring goal to have my cake and eat it too, I decided to use one with a different kind of citrus (to be continued in February) and chose a new twist on an old recipe for my beloved grapefruit. In fact, I started thinking about what to make way back in November (I am convinced there is a relationship between losing the light as the year grows old and craving the brightness of vitamin C-packed fruit). It wouldn’t be January in the Misanthropic kitchen without a grapefruit recipe. the Misanthropic Hostess on Cranberry Curd Tart.Misha on bon appetit’s Apple Cider Doughnut Loaf Cake.
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