Or an adaption of Lily Vanilli’s Pink Grapefruit, Almond and Brown Sugar Tea Cakes, as it really should be! I recently bought Lily Vanilli’s Sweet Tooth as a post Christmas gift to myself! I was tempted by the colourful, pretty cover as well the reviews I’ve read of it and having seen the bakery for myself a while back when on Colombia Road.
I was trying to avoid studying so thought it was a good opportunity to bake something from this beautiful book. I choose these Tea Cakes but didn’t have a pink grapefruit, but did have a pile of oranges that needed using!
Pink Grapefruit, Almond and Brown Sugar Tea Cakes (Makes 12)
1 Pink Grapefruit (or large Orange!)
30g Flaked Almonds
1 tbsp. Light Brown Sugar (for sprinkling)
2 tbsp. Apricot Jam
150g Unsalted Butter
150g Light Brown Sugar
200g Ground Almonds
Finely grated zest of 1/2 Pink Grapefruit
35g Plain Flour
Preheat oven to 180 c / Gas Mark 6
Line a baking tray with baking parchment
Grease well a 12 hole muffin / cupcake tray
Top and tail the zested grapefruit, cut away the peel, then carefully cut out the fruit segments from just inside the membrane.
Discard the membrane and juice, then place the segments on your prepared baking tray and bake for 20 mins
Remove from oven and allow to cool. Leave the oven on
To make the frangipane, beat the butter and sugar together for approx. 3 mins
Beat in the ground almonds and zest, followed by the eggs and then the flour
Spoon evenly into your prepared muffin tray and press a cooled grapefruit segment on the top of each
Sprinkle with the flaked almonds and brown sugar
Bake for 20 mins, or until a cocktail inserted into the centre comes out clean
To make the optional glaze, mix the apricot jam with a few drops of water in a heavy-bottomed pan and heat over a medium heat until runny but not bubbling hot
Brush a little of the glaze over each tea cake as they come out of the oven.
Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely
Enjoy with a cup of tea!!