Sometimes, you have to acquire a taste for certain foods, especially the more exotic fare that until last week, you hadn’t even heard of. For me, a natural aversion to bitter foods as a kid resulted in me taking a very long time to get used to the taste of coffee, tea and grapefruit. Aside from bitter foods, other things such as raw almonds, sweet potato, lemons and Greek yoghurt needed some getting used to. Now, I have a soft spot for most of these foods and ingest them on a fairly regular basis, mostly for their health benefits.
In my younger days, I never enjoyed the bitter citrusy tang that grapefruit left in my mouth. But I’ve grown to love the juicy, pulpy jewel. Unfortunately, James hasn’t reached this state of appreciation for the fruit yet, but I’m sure he’ll come around. Or at least I hope he will because, like many other citrus fruits, grapefruit is loaded with enormous health benefits. Not only is the fruit rich in vitamin C, antioxidants and fibre, it also contains the flavonoid naringin, which promotes blood sugar stability in our bodies.
A butterless, eggless cake? Does it work? Quite well, actually. The use of syrupy condensed milk and grapeseed oil moistens the cake considerably and the substitute of applesauce in place of eggs still gives us a surprisingly good adhesive so we don’t get a crumbly, dry mass. And of course, the excellent sweetness of the condensed milk gives us the leeway to reduce the amount of sugar added to the recipe.
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 cup condensed milk
1/4 cup white sugar
1/2 cup grapeseed oil (or canola oil)
1/4 cup applesauce
Juice of half a large grapefruit
- Preheat oven to 175 °C and liberally grease a medium-sized loaf pan.
- In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, combine sugar, condensed milk, oil, applesauce and grapefruit juice. Mix thoroughly until smooth.
- Gently fold the wet mixture into the dry mixture until the ingredients are just combined.
- Pour the batter into greased loaf pan and bake for about 45 minutes.
- Remove cake from oven and let stand in pan for 10 minutes.
- Using a butter knife, carefully ease the cake out of the pan and let it cool on a wire rack.
- Serve warm with a dollop of cream or Greek yoghurt!