Grapefruit Small Cakes

Preparation

Step 1: Prepare the grapefruit

Wash the pink grapefruit thoroughly. Finely grate the zest using a fine grater, avoiding the white pith (where the bitterness is). Squeeze the fruit to extract the juice — you should get about 100 ml. Reserve the juice for the soaking syrup and half the zest for decoration. The grapefruit brings a tangy freshness that perfectly balances the sweetness of the batter.

Step 2: Prepare the batter

Preheat the oven to 180°C (350°F). Melt 100 g of unsalted butter in a small saucepan over low heat and let it cool slightly. In a large bowl, whisk 2 whole eggs with 120 g of granulated sugar until the mixture turns pale and frothy — about 3 minutes. Add 100 g of plain yogurt, 1 teaspoon of vanilla extract, and half the grapefruit zest, then mix gently. Gradually pour in the melted butter while whisking softly.

Step 3: Add the dry ingredients

Sift together 180 g of flour, 1 packet of baking powder, and a pinch of salt, then gradually fold them into the mixture using a spatula. Mix just enough to obtain a smooth and homogeneous batter — stop as soon as the flour is incorporated to avoid developing the gluten. The batter should be slightly thick but pourable. Butter and flour a 10-cup muffin tin, or use paper liners.

Step 4: Bake the cakes

Divide the batter evenly among the molds, filling them three-quarters full. Bake for 15 to 18 minutes at 180°C. The cakes are ready when they are golden brown, slightly springy to the touch, and a knife inserted in the center comes out clean. Let them cool for 5 minutes in the pan, then carefully transfer to a wire rack.

Step 5: Prepare the soaking syrup

While the cakes are still warm, prepare the grapefruit syrup. In a small saucepan, combine the reserved grapefruit juice with 30 g of powdered sugar. Heat gently while stirring until the sugar is completely dissolved — do not boil. Using a pastry brush, generously coat each still-warm cake with this fragrant syrup. The syrup penetrates the surface, adding intense moisture and citrus flavor.

Step 6: Decorate and serve

Dust the cakes with the remaining powdered sugar using a fine sieve for an elegant snowy effect. Sprinkle the reserved grapefruit zest on top. Let cool completely on the rack before serving. These cakes keep for 2 to 3 days in an airtight container, but they are best on the same day when the citrus flavor is at its peak. Serve at room temperature with green tea or lemonade.