Pomelo cake
The cake that keeps for three days, if it lasts that long.
- Prep time: 20 minutes
- Cook time: 40 minutes
A moist, airy cake with deep flavor: that's what you get when you use pomelo as both juice and zest. The optional glaze, a simple mix of powdered sugar and fresh-squeezed juice, adds that tangy touch that defines the best citrus cakes. It's even better the next day, and keeps for three days in an airtight container.
Ingredients
-
eggs
-
sugar
-
pomelo
freshly squeezed juice -
pomelo
zest only -
vegetable oil
neutral -
flour
-
levure chimique
packet -
icing sugar
for the glaze (optional) -
pomelo
juice, for the glaze
Recipe steps
Prepare
Preheat the oven to 170°C (340°F). Butter and flour a loaf pan.
Beat the eggs
Whisk the eggs and sugar until the mixture turns pale and doubles in volume.
Incorporate
Add the pomelo juice, zest, and neutral oil. Mix. Fold in the sifted flour and baking powder. Mix gently, don’t overdo it.
Bake (40 min)
Pour into the pan. Bake for 40 minutes at 170°C (340°F). Let cool for 10 minutes before unmolding.
Glaze (optional)
Mix the powdered sugar and pomelo juice until you get a smooth glaze. Pour over the cooled cake.
Tips and variations
- Check doneness with the tip of a knife: it should come out clean.
- The glaze is optional but adds a tangy touch that brings out the pomelo flavor.
