hello from christchurch! yes, that’s right, i’ve finished exams and left dunedin (for good!)
it was the strangest feeling saying goodbye to dunedin – a place i have been so happy and proud to call home for the last three years.
i have a very lovely dunedin centred post coming for you, but this is not it. instead, we’re celebrating! there are many things to celebrate – one of my most darling friends turns 21 today, happy birthday Jess! my sister has also just begun her very first lot of bona fide, grown up exams (NCEA level one), my brother’s completed first year law school and i of course have completed three years of uni and a bachelors degree!
but there is one more reason for this cake – blooming anna is one year old today! i’m not going to say any platitudes about this blog changing my life, and i certainly haven’t had fame and fortune eventuate from it – but i’ve really enjoyed sharing my stories and recipes on this corner of the internet, and i hope you’ve enjoyed reading them as well!
right, now for cake. this is quite the hodgepodge of various recipes – i spent a good hour scanning the internet for all the components i wanted! what we’ve ended up with is a tart, moist grapefruit cake, with grapefruit curd filling and a marscapone cream topping. it felt very summery and celebratory to us, and we enjoyed it sitting outside in the garden which is simply glowing green in the sun and the prettiest contrast to the blue sky.
as always, thank you for reading. any comments and compliments mean the world to me – it makes me so very glad to be a source of enjoyment.
ps – the very stunning photos were taken by my talented sister sarah. here’s hoping she agrees to continue to photograph for my posts – i’m sure you’ll agree her photos are a million times better than any i could take! xx
grapefruit curd (adapted from here)
3/4 cups milk
1/2 cup sugar
40g butter, chopped
1/3 cup grapefruit juice
1 tablespoon finely grated grapefruit zest
3 egg yolks
Place 1/2 cup milk and the sugar in a saucepan and heat until sugar is dissolved. Place the cornflour and 1/4 cup milk in a small bowl and stir to combine. Pour into the milk and sugar mixture and stir. Add the butter and then increase the heat to melt. Take off the heat, add the grapefruit juice, grapefruit rind and egg yolks, and whisk vigorously until completely combined. Place back on medium heat and cook, whisking continuously, for 10 minutes or until thickened and beginning to boil. Pour into a bowl and place in the fridge.
grapefruit cake (adapted from here)
1 1/2 cups sugar
2/3 cup grapefruit juice
1 cup vegetable oil
1 cup natural yoghurt
2 1/2 cups flour
2 1/2 tsp baking powder
juice of half a grapefruit
Preheat oven to 160˚C (325˚F) and grease and line a 20cm springform tin.
Beat eggs, grapefruit juice, oil and yoghurt in a large bowl. Add sugar, flour and baking powder and stir to combine.
Pour into tin and cook at 160˚C for 1 hour and 10 minutes, or until golden brown and risen.
Squeeze over half a grapefuit to moisten and add a tang.
When completely cold, using a serrated knife, carefully cut into three equal layers.
2/3 cup cream
3 tbsp sugar
200g mascarpone cheese
Beat the cream and the sugar to soft peaks. Beat the marscapone in another bowl, then add the cream and beat again until stiff. Put in a piping bag.
with a very large tip, pipe the marscapone cream around the circumference of the lowest layer, then spoon 1/3 of the curd into the centre. Repeat with the next layer. For the top layer, pipe bursts around 2/3 of the cake, then spoon the curd into the centre and swirl. Add flowers to decorate (mine were not edible – what can i say, i live on the wild side … and i took them out straight after!)