Spicy-sweet cardamom and tart grapefruit bring bright flavors to this gluten-free pink grapefruit-cardamom loaf cake.
Am I running late for the national grapefruit month? Sorry, it took me a while but this recipe is with sorghum and I have been dipping my toes into baking with this flour just recently. It took me some test runs until I really liked the outcome of this pink grapefruit-cardamom loaf cake and the best part is I got to eat a lot of cake. And every time I increased the amount of cardamom because I wanted the bold spicy taste and I played with the grapefruit to find out how much is still aromatic and not too pungent. This one moves definitely on my short list of cakes I have on repeat.
pink grapefruit-cardamom loaf cake
The cake is moist and has just a little bitter aftertaste from the grapefruit but on the other hand that’s what plays so well with the warm flavors of brown sugar, cinnamon, and cardamom. The taste of sorghum flour is quite similar to wheat flour and I am excited to use it in other recipes like pancakes and scones.
- for the cake:
- 90 g / ¾ cup almond flour
- 135 g / 1 cup sorghum flour
- 2 teaspoons baking powder
- 2 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- a pinch of fine sea salt
- 110 g/ ½ cup butter, softened
- 165 g / ¾ cup light brown sugar
- 2 teaspoons grapefruit zest
- 2 large eggs
- 60 ml / ¼ cup grapefruit juice
- 60 ml / ¼ cup milk (2%, whole, or nut milk)
- for the grapefruit icing:
- 2 teaspoons grapefruit juice
- 1 teaspoon whole milk
- 60 g / ½ cup powdered sugar
- Preheat your oven to 175 C / 350 F and grease your loaf pan (23 cm / 9 inches) or line with parchment paper.
- In a medium bowl measure almond and sorghum flour, baking powder, cardamom, cinnamon, and salt, stir well and set aside.
- In the bowl of your electric mixer with the paddle attachment (or with a hand mixer) cream butter, sugar and grapefruit zest until pale, light and fluffy (4-5 minutes). Add eggs, one at a time and beat well after adding each.
- Add the following and beat briefly between each addition and if necessary scrape down the batter from the bowl sides: half of flour mix, grapefruit juice, rest of flour mix, and milk.
- Pour batter into prepared loaf pan, smooth the top with a spatula or the back of a spoon and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Place your cake on a wire rack and let cool for 10 minutes before you remove the cake from the pan and cool completely.
- In a medium bowl add powdered sugar, milk, and grapefruit juice. Stir well, no lumps allowed, you should end up with a smooth, thick but pourable glaze. Add more powdered sugar or milk to adjust the consistency as needed. Drizzle or paint with a brush over your cooled pink grapefruit-cardamom loaf cake.
- The pound cake keeps well covered and stored at room temperature for a couple of days and tastes even better the next day. You can freeze the unglazed (!) pink grapefruit-cardamom loaf cake for two months.