I want to make a cake for my partner is very sensitive to 'sweetness', everything to 'too sweet' to them. I have excess grapefruits, so I want to make a grapefruit cake, I was going to use the juice from the grapefruit as the 'sweetness', then make a grapefruit juice syrup to put on top if preferred. I'm worried about the consistency of the cake though without having any solid sugar or solid sugar substitutes. This is what I was thinking :
Ingredients for cake bulk 2 cup sifted cake flour 2 eggs .5 cup butter .5 tablespoon baking powder 1 cup grapefruit juice
Ingredients for grapefruit syrup 1.5 cup grapefruit juice .5 cup jaggery sugar
Instructions 1. beat room temperature butter with grapefruit juice 2. add egg yolks to juice/butter mixture 3. sift the baking powder and flour into the mixture, mix just until incorporated 4. whip egg whites to peaks 5. fold the egg whites into the mixture
Bake at 350F until done
In the meantime make the syrup 1. mix the grapefruit juice and jaggery in a pot on medium heat until a syrup forms (about 15 minutes)
When the cake is done, take a thin toothpick and poke holes 3/4 of the way down the cake, and pour the warm syrup over the cake. Chill until syrup and cake has cooled to the same temperature
This is the first time I've ever written out a recipe, it's not meant to be followed, I just want your opinion on how it will turn out before I attempt it, mostly on how the cake bulk will turn out, will it be too dense, off texture, taste egg-y, are the ratios wrong, how would you change it to make it better, but not 'too sweet'?
bon appetit
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