Tag Archives: citrus

Lemon Peach Scones

I made these ages ago. I’m sure I would have been able to write a quirky short story to accompany this recipe. Back then. Now, however, all I can do is keep things short and sweet and just post the dang recipe.

Before I do, let me just say two things:

1) The lemons: My former CEO let me raid the lemon tree in his “Babeland” backyard. (He’s German and according to him, there are a lot of babes in the Marina.) Serious huge lemons–the size of a small child’s head actually–and, surprisingly, they were not completely dry and flavorless. On the contrary, every gigantic pulp bit was bursting with juice.

2) The peaches: Handpicked from the Haight Street Farmer’s Market. It may have been a while ago, but I STILL remember just how gorgeous they were. And also huge–again, the size of a small child’s head.

This recipe I found on Always With Butter is awesome. Super simple. I picked it because it used A LOT of lemon. I also thought it would be able to handle the addition of my farmer’s market peaches.

Giant lemon + giant peach = epic combo for scones!

Oh, the original recipe included a glaze, but I skipped it. Too sticky. These are good just on their own. Hope you like them 🙂

Lemon Peach Scones (recipe adapted from Always With Butter)


2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1/2 cup unsalted butter, cold and cubed

1/2 cup fresh lemon juice

2 tsp grated lemon zest (I used like 1 tbsp!)

1 large peach, cut into bite size chunks


  1. Pre-heat oven at 350 F.
  2. Sift together baking powder, baking soda, salt and sugar.
  3. Cut in butter until it forms coarse crumbs.
  4. Mix in juice and grated zest.
  5. Quickly and gently fold in the peach chunks.
  6. Form into two disks and cut each into 4 pieces.
  7. Bake for 20-25 minutes. Let cool before serving



Little Baker to the Rescue: Orange Flaxseed Cake

This is another rescue recipe. The objects in need of rescuing this time: oranges bought with good intentions and left to wrinkle in the fruit bowl.

I don’t mind this kind of baking. It’s budget-friendly, and it makes me feel resourceful, as in it is really possible to make something with just the ingredients one has at home.

That is exactly what I did—a total fly-by-the-seat-of-my pants effort, actually. I found a simple recipe (apparently it’s Brazilian) and then did whatever I felt like doing. I felt like using up the oranges—which I discovered also included a few blood oranges—so I did; I also felt like throwing in some ground flaxseed and almond flour—so I also did that. One other thing, instead of reserving half the juice to pour over the top after baking, I mixed the entire amount into the batter and baked for an extra 5 minutes. It turned out fine. Super moist and almost healthy tasting. Flaxseed is good for you, right? And no butter/oil/fat—that’s good for you, too!

I love that I used up all those oranges; my only complaint, however, is the lack of zip that you would think would be really strong in a cake with so much citrus in it. Maybe oranges when baked don’t maintain a sour flavor. Perhaps using lemon zest next time would balance this out.

All in all, I like it. It’s a humble, little house-cake that is going to taste great with a big cup of tea!

Orange Flaxseed Cake (adapted from a recipe found on The World Wide Gourmet )

Makes one-20cm springform cake (I halved the recipe and made a mini-cake.)


4 eggs, at room temp., separated

1 1/2 cups sugar

1 cup all-purpose flour

2/3 cup almond flour

1/4 cup ground flaxseed

1 tbsp baking powder

2 cups freshly squeezed orange juice (I used 6 small oranges—2 blood and 4 regular.)


  1. Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
  2. In bowl and using an electric mixer, beat egg whites until stiff.
  3. In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 2 cups  orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
  4. Bake for 30 minutes or until toothpick inserted in centre comes out clean.
  5. Let the cake cool in the pan completely. Optionally, you can dust the top with confectioners’ sugar and then slice and serve.

Grapefruit Bars. Just for Me.

I’ve been so stressed lately, I swear I’m going to develop an ulcer (-_-“). It just seems like everyone wants a piece of me right now. Sigh.

So even though I have a million things on my plate, I still made time to bake these cute grapefruit bars.

The original recipe used Meyer Lemons and is from Alpineberry (one of my favorite blogs). I love Meyers but these sad, little grapefruits have been sitting in the fruit bowl for weeks now, crying out for help. They turned out so great in this recipe. You don’t need any special gadgets, and it takes all of 1 hour—from start to finish—to whip them up. Really.

These weren’t for anyone or for any special occasion. These are for me. (^_^)

Hope you like them.

Ruby Red Grapefruit Bars (adapted from alpineberry)

Makes one 8-inch square pan



1 cup all purpose flour

1/2 cup confectioners’ sugar

1/8 tsp salt

4 oz (1 stick) unsalted butter, cold and cut into 1/2 inch pieces (I bet you could get away with reducing this to 1/2 stick for a lower-fat version)


2 large eggs

1/2 – 2/3 cup extra fine sugar (my grapefruits were really ripe and sweet, so I only used 1/2 cup)

2 tbsp all purpose flour

1/8 tsp salt

the zest of 2 grapefruits, grated (ruby reds or yellow; I used rubies)

1/3 cup freshly squeezed grapefruit


  1. Pre-heat the oven to 350F. Butter and line an 8-inch square pan with parchment paper.
  2. Prepare the crust: sift flour, confectioners’ sugar and salt into the bowl of a food processor. Add butter and pulse until the mixture is pebbly. (You can also do this by hand) Press mixture evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
  3. Prepare the filling: In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in grapefruit zest and juice until well combined.
  4. Pour filling over the baked crust (It’s okay if crust is still hot). Bake until filling is just set, about 15 – 18 minutes (I needed only 15). Cool completely before serving. Dust with confectioners’ sugar if desired.

Peruvian Style Arroz con Mariscos with Papas a la Huancaina y Salsa de Cebolla Peruana

Traditional arroz con pollo is made with chicken—duh— but I adapted it for my two hungry Pescatarian girls at our monthly roommate dinner.

I have Dennis’ mom, Ana, to thank for the recipes and mi Guapito to thank for the translations!

For more Peruvian recipes, Yanuq is a great source. I found the recipe for the onion salsa there.

Note: The aji amarillo chiles used in these recipes are Peruvian yellow chiles. They should be pretty easy to find frozen in any Latin American grocery store. As for the choclo (large-grained white corn), I couldn’t find it fresh, but did find it dried. Worked OK here, but obviously fresh is best.

Arroz con Mariscos (Mixed Seafood Rice)

Recipes courtesy of Ana / Translated by Dennis

Serves 6.


1 1/2 lbs mixed seafood (I had tilapia and shrimp at home, so that’s what I used.)

3 cups rice

1 large red onion

1 large clove garlic

6 aji amarillo chiles, deseeded, deveined and minced, divided

1 red bell pepper

1 large carrot, peeled

1 ear large-grained white maize (Peruvian corn / “choclo”), husk removed and kernels sliced off the cob

1/2 cup green peas, frozen or fresh

3 bunches fresh cilantro

3 1/2 cups water, divided

1 dark beer

salt and pepper, to taste

1 bay leaf

olive oil

4 limes (2 for juice, 2 sliced into wedges for serving)


  1. Drain the seafood well and pat lightly with a paper towel to dry. Sprinkle salt and pepper on top. And then in a hot skillet, lightly fry in a little olive oil until no longer translucent (about 1 minute). Remove to a bowl and set aside.
  2. Dice the onion, pepper and carrots into roughly the same sized square pieces. Wash the rice. Set aside.
  3. In a blender, combine the cilantro, water and 1/2 the minced aji amarillo chiles. Mix until completely blended.
  4. In the same pot used to fry the seafood, fry the onions, garlic, remaining chiles and a little salt and pepper in olive oil. Pour in the cilantro mixture and allow to cook down for a few minutes before adding the entire bottle of beer.
  5. Bring to a boil, then reduce the heat, allowing the alcohol to evaporate.
  6. Add the seafood and a little more salt and pepper to the pot. Cover and cook for about 2 minutes (be careful not to overcook). The liquid should be a little salty.
  7. Once the seafood is just cooked through, remove it and in the same pot, add the rice, fried vegetables, corn and peas, plus 2 1/2 cups water.
  8. Bring to a boil, then reduce the heat to low and simmer for 30 minutes or until the rice is tender.
  9. Squeeze in the lime juice. Serve with onion-lime salsa and huancaina sauce.

Papa a la Huancaina

Papa a la Huancaina Sauce (Potatoes with Aji Amarillo-Cheese Sauce)

Recipes courtesy of Ana Yi / Translated by Dennis Yi

Serves 6.

6 medium potatoes, scrubbed

6 aji amarillo chiles, deseeded, deveined and chopped finely

200 g queso fresco (Latin American fresh cheese), crumbled

1 medium purple onion

1 clove garlic

1/2 pkg saltine crackers

1/2 can evaporated milk

1/3 cup oil (I used olive oil)

salt and pepper to taste

the juice of 1 lime

boiled eggs, sliced into wedges, to serve

  1. Boil the potatoes, skin on.
  2. While the potatoes are cooking, fry the chiles, onion and garlic in a little oil until golden. Remove from the heat and set aside to cool.
  3. Put the cooled pan contents into a blender, along with the oil. Blend.
  4. With the mixer turned on, gradually add in the cheese and evaporated milk. Once combined, add in the saltines, salt and pepper and lime juice. Blend until thoroughly mixed. If too thick, add a little more milk.
  5. Peel the hot, cooked potatoes and then cut into thick slices. Place into serving dish and pour the sauce on top. Serve with sliced boiled eggs and fresh onion-lime salsa (see recipe below).

Fresh Onion Salsa (from Yanuq – Cooking in Peru)


1 medium onion

1 tbsp vegetable oil

1 aji amarillo, deseeded, deveined and minced finely

juice of 1/2 lime (or more, according to your taste)



1/2 tbsp parsley, chopped


  1. Finely slice the onion and quickly rinse with water.
  2. Put the onion in a bowl and combine with the remaining ingredients.

The Fruit Salad that Saved Dinner. And a Friendship.

I had this long weekend all planned out. Dinner with friends on Friday, hiking and studying my Spanish on Saturday. And for Valentine’s Day, one of those independent girlie in the city dinners.

But today is Valentine’s Day. And where am I? Sitting alone in a cafe, wondering how I ended up here. And by here I mean not at my V-day dinner and in particular, not with Dennis. (Btw, does anyone else get weirded out by the abbreviation “V-day”? Am I the only one who, instead of thinking of love, thinks of The Vagina Monologues? Maybe it’s just me. But all day I’ve been getting texts from people wishing me a happy V-day…and it weirds me out every time.)

ANYWAY, as it turns out, my “alone in the city” girl Valentine’s dinner was actually YESTERDAY. I was sitting at home last night about to prepare a quick bite before getting ready for some masquerade party over at Pier 39 (total bust, btw). And then comes the text from my friend asking when I’m coming over for dinner…shiiiiiit. Somehow I was able to throw all my stuff together and cab it over to her place in under 30 minutes—mumbling and grumbling the whole way over. (All that stress—I swear I can feel it shortening my life. It’s so unhealthy!)

All my cooking plans were ruined. I was going to make Peruvian-style Arroz con Pollo, Papa a la Huancaina (both Dennis’ mom’s recipes) and an Ecuadorian fruit salad I read about on Laylita’s Recipes. The only thing I managed to put together was the dessert—and thank goodness for that. I already felt like the biggest bonehead ever for nearly missing the dinner I co-planned. So I was glad to be able to contribute at least something. Really, it saved the day. And possibly a friendship.

Now my only problem is all the other groceries I’m now stuck with because of my bonehead mistake.

Anyway, this fruit salad is awesome. Easy to put together, healthy, sweet. I especially love the flavor of all the juices combined. It also looks great served in drinking glasses.


Come y Bebe or Ecuadorian Drinkable Fruit Salad (from Laylita’s Recipes)


4 1/2 cups fresh squeezed orange juice (ca. 10 oranges)

1 large papaya, peeled, seeded and diced

1 pineapple, peeled, cored and diced

6 bananas, peeled and sliced

sugar or honey to taste (I used brown.)

honey whipped cream to serve (optional)


  1. Combine the diced papaya, pineapple and banana in a large, non-reactive bowl.
  2. Mix in the freshly squeezed orange juice, add sugar or honey if needed.
  3. Serve immediately or chill for 30 minutes if you prefer it very cold.

Orange Whipped Cream Cake

I broke it! I can’t believe it! It was stuck in the pan and while I was trying to pry it out , it tricked me and became suddenly unstuck, tumbling out of its pan and breaking. 😦

So the final product is not very pretty.

It’s also not very orangey. If I ever make this again, I’d definitely up the orange flavor by substituting some of the cream with orange juice.

Something else I really missed was butter. Yes, I realize that there is already 1 1/2 cups of heavy cream in there—and that butter is made from cream. Despite this, however, that special richness in flavor and smoothness in texture that butter gives, well, just was not there.

Maybe I did something wrong, or maybe I just don’t like cream baked into a cake. It sounded like a great idea when I was reading through the recipe. But perhaps whipped cream is just one of those things that tastes better fresh.

Orange Whipped Cream Cake (adapted from a Rosy Leven Berenbaum recipe courtesy of My Baking Addiction)

Makes one 10-cup bundt


2 1/4 cups (225 g) cake or bleached all-purpose flour

2 tsp baking powder

3/4 tsp salt

1 1/2 cups (348 g) cold heavy cream

3 large eggs, at room temperature

1 tsp pure vanilla extract

1 cup, plus 2 tbsp (225 g) super-fine sugar

zest of 2 oranges, grated


  1. Pre-heat the oven to 375 F (190 C). Set the oven rack in the lower third of the oven.
  2. In a medium bowl, whisk together flour, baking powder and salt and then sift them together to make the mixture easier to incorporate.
  3. In the bowl of a stand mixer fitted with the whisk beater, whip the cream starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
  4. In another medium bowl, whisk the eggs, grated orange zest and vanilla, just until lightly combined.
  5. On medium-high speed, gradually beat the egg mixture into the whipped cream. It will thicken into mayonnaise consistence (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate.
  6. Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared.
  7. Using a silicone spatula or spoon, scrape the batter into a greased and flour-dusted pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
  8. Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
  9. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with non-stick cooking spray. Cool completely. The cake requires no adornment, but you can serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened whipped cream.

Lemon Meringue Pie

Another lemony first for me. Actually, before making this, I don’t think I’d ever even tried lemon meringue pie.

This pie was a cinch to put together, albeit—what with all the pre-baking, lemon curd making, meringue whisking and baking—a little time-consuming. Then again, is there really any better way to savor a slow Sunday afternoon than by baking a pie? I don’t think there is. (^_^)

The lemon curd is a perfect balance of tart and sweet. And the meringue is light, smooth and dreamy creamy—like eating marshmallow creme. I really liked my addition of ground almonds to the crust; they give a nice crumbly, nutty texture.

Lemon Meringue Pie (adapted from Wanda’s Pie in the Sky)
Makes one 10-inch (25 cm) pie



3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

1 1/2 cups (475 mL) all-purpose flour

1/2 cup ground almonds

1/4 cup (60 mL) granulated sugar

1/4 tsp (1.2 mL) salt

1/3 cup (80 mL) ice water


2 cups (475 mL) water

1 cup (240 mL) granulated sugar

1/2 cup (120 mL) cornstarch

5 egg yolks, beaten

1/4 cup (60 mL) butter

3/4 cup (180 mL) fresh lemon juice

1 tbsp (15 mL) lemon zest

1 tsp (5 mL) vanilla extract


5 egg whites, room temperature

1/2 tsp (2.5 mL) cream of tartar (Waaah—I didn’t have any, so I used 1 tbsp cornstarch. This worked fine, thank goodness.)

1/4 tsp (1.2 mL) salt

1/2 tsp (2.5 mL) vanilla extract

3/4 cup (180 mL) granulated sugar


To Make the Crust:

  1. Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together.
  2. Sprinkle the mixture with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
  3. Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
  4. Preheat oven to 350 F (180 C). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:

  1. Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick.
  2. Next, add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated.
  3. Finally, add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:

  1. Preheat the oven to 375 F (190 C). Using an electric mixer beat the egg whites with the cream of tartar (or cornstarch), salt and vanilla extract until soft peaks form.
  2. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely.
  3. Bake for 15 to 20 minutes, or until golden. Cool completely on a rack (ca. 2 hours). Serve within 6 hours to avoid a soggy crust.

Birthday Lemon Tart

Birthdays make this Little Baker very happy! (^_^)

Melita brought home lots and lots of lemons last week, so since her birthday was on Monday, I baked her a lemon tart.

The quirky part about this recipe is that, except for the seeds, it calls for 1 1/2 ENTIRE lemons, which makes for a uber-lemony, sweet and sour tart. I love Dorie. She’s so smart.

I know—another short and sweet post. I leave for Peru tomorrow morning and I still haven’t started packing!?!?!

Hope you enjoy the tart!

Birthday Lemon Tart (adapted from Dorie Greenspan’s Tartest Lemon Tart recipe found in Baking from My Home to Yours)

Sweet Tart Dough with Nuts

1 1/4 cups all purpose flour

1/4 cup ground almonds (or pecans, walnuts or pistachios)

1/2 cup confectioners’ sugar

1/4 tsp salt

1 stick, plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, diced

1 large egg yolk, at room temperature


1 1/2 lemons, scrubbed and dried

1 1/2 cups sugar

1 large egg, at room temperature

2 large egg yolks, at room temperature

1 1/2 tbsp cornstarch

1/2 cup heavy cream

1/2 stick unsalted butter, melted and cooled



  1. Put the flour, ground almonds, confectioners’ sugar and salt in a food processor, pulsing a few times to combine.
  2. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas.
  3. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
  4. To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. (I used a 9-inch springform.)Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
  5. To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.
  6. Butter the shiny side of a piece of aluminum foil (I didn’t butter the foil.) and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).
  7. To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch.


  1. Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Place tart pan on baking sheet lined with parchment or silicone mat.
  2. Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces.
  3. The filling is best made in a blender, but you can use a food processor. Put lemons and sugar in the blender or processor and pulse, blending and scraping down the sides until you have smooth mix. Add the remaining filling ingredients and pulse and blend until the filling is homogeneous. Rap bowl on counter several times to de-bubble the filling as much as possible, and pour it into your prepared, frozen partially baked crust.
  4. Very carefully–tart shell will be full–transfer baking sheet to the oven. Bake 20 minutes, then increase the oven temp to 350 degrees F and bake the tart for an additional 25 to 30 minutes. (The total time is 45 to 50 minutes). Don’t be alarmed when the filling starts to bubble up. (It might even bubble over the edge of tart–that’s okay.) When tart is properly baked, it should be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.
  5. Transfer the tart pan to a cooling rack and let cool to room temperature. Chill, if you’d like, before serving with cream or dusting of confectioners’ sugar.

Grapefruit Yogurt Cake Muffins

I made these AGES ago and only just stumbled across my write-up.

The recipe is adapted from Ina Garten’s Lemon Yogurt Cake. The most obvious changes I made were to replace the lemon with grapefruit and to make muffins instead of a pound cake. These changes went over well; it was the other unintentional change that didn’t.

The major boo-boo I made was to add the grapefruit juice directly into the batter. Oops (>_<#). The juice is actually only meant for the syrup. I went ahead and baked and as I recall, they looked alright when they came out of the oven, although they were maybe a little more  glutinous than they should have been. Taste-wise, they were syrupy and sticky in the best of ways. As I recall my ex (and the ants in the kitchen) really liked them 😀

Grapefruit Yogurt Cake Muffins (adapted from Ina Garten’s Lemon Yogurt Cake recipe)


1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup plain whole milk yogurt (I used non-fat)

1 cup granulated sugar

3 large eggs

the zest of 1-2 large grapefruits, grated

1/2 tsp vanilla extract

1/2 cup vegetable oil

1/3 cup fresh-squeezed grapefruit juice


1 cup confectioners’ sugar

2 tbsp grapefruit juice


  1. Pre-heat the oven to 350 F. Grease an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. (I made muffins, so obviously, I used a muffin tin here.) Line the bottom with parchment paper.
  2. Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, granulated sugar, eggs, grapefruit zest and vanilla. Then, slowly whisk the dry ingredients into the wet. With a rubber spatula, gently fold the vegetable oil into the batter, making sure to incorporate completely.
  3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  4. While the cake is baking, prepare the syrup: Cook the 1/3 cup grapefruit juice and the remaining 1 tbsp sugar in a small saucepan over medium-heat until the sugar dissolves and mixture is clear.
  5. When the cake is finished baking, allow it to cool in the pan for 10 minutes. Then, carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit syrup over the cake and allow it to soak it in completely. Allow to cool completely.
  6. For the glaze: combine the confectioners’ sugar and grapefruit juice completely. Pour over the cake.