Grapefruit, pistachio and white chocolate cake

  • 10 mins preparation
  • 15 mins cooking
  • Makes 12 Item
  • Print


Grapefruit, pistachio and white chocolate cakes
  • 2 small pink grapefruit, skin on, plus 1 extra, to serve
  • 6 eggs
  • 1 cup (150g) white chocolate buttons
  • 60 gram butter
  • 200 gram caster sugar
  • 1 2/3 cup (200g) almond meal
  • 100 gram raw, unsalted pistachios
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon icing sugar
  • 50 gram pistachio persian fairy floss, to serve


Grapefruit, pistachio and white chocolate cakes
  • 1
    Place 2 grapefruit in a large saucepan and cover with water (weight grapefruit with a plate to keep submerged). Bring to a simmer and cook until soft, about 2hrs.
  • 2
    Preheat oven to 160°C (140°C fan). Remove grapefruit from water, cut in half, remove seeds and weigh 500g flesh and peel. Puree grapefruit in a food processor until smooth. Add eggs and mix well.
  • 3
    Melt butter and chocolate buttons together in a heatproof bowl set over a saucepan of simmering water or in a microwave on low. Add white chocolate mixture, sugar, almond meal, pistachios and baking powder to grapefruit mixture; mix well.
  • 4
    Spoon into 12X well-greased 9cm-diameter muffin holes. Bake 40mins or until risen in the centre. Dust with icing sugar then top with a little Persian fairy floss. Serve with segments from remaining grapefruit.

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