Citrus cake adds zip to dessert

(Citrus fruits are colorful and healthful and can add zest to winter recipes/Gannett News Service photo)

Winter citrus lifts my spirits in the cold days of January.

I was looking for fresh fruit at the market the other day and there's not much that's grown locally in season during the winter. Sure, there are some cold storage apples, but I wanted something with a little zip.

Enter the beautiful selection of grapefruits — white, pink and red — that are at their peak in Florida and Texas. I went straight for the red ones, which are not only more visually appealing but also good for your health. They get their pigment from lycopene, which has been associated with decreasing the risk of certain cancers, as well as helping prevent heart disease.

Red grapefruit is great eaten plain — just cut into segments and enjoy unadorned. Of course, you can get creative with grapefruit, using it in recipes that range from main courses to dessert.

There are recipes from Gannett News Service for using grapefruit on today's Busy Cook page in the Poughkeepsie Journal.

I saved the following one for dessert to post here. I love the photo of the grapefruit cupcake, which could probably be made using the following cake recipe. Sprinkle in some lavender blossoms for a delicate, floral touch.

(Grapefruit cupcakes are scented with lavender and honey/The Associated Press/National Honey Board photo)

Citrus Surprise Cake

For the cake:

1. 2 cups (8 ounces) white whole wheat flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 5 large egg yolks (save the whites)
5. One-half cup vegetable oil
6. 1 1/2 cups sugar
7. 1/3 cup water
8. 1/4 cup fresh grapefruit juice
9. 1 tablespoon freshly grated grapefruit zest (colored part of peel)
10. 5 large egg whites
11. 1/4 teaspoon cream of tartar

For the frosting:

1. 2 packages (16 ounces total) cream cheese, softened
2. 3 cups (12 ounces) sifted powdered sugar
3. 2 teaspoons freshly grated grapefruit zest (colored part of peel)
4. 1 teaspoon freshly grated lemon zest (colored part of peel)
5. 1 tablespoon fresh grapefruit juice
6. 1 teaspoon fresh lemon juice
7. Garnish: 1 grapefruit, peeled, cut into sections
8. For serving: vanilla ice cream
   

• Preheat oven to 350 degrees. Lightly grease two 9-inch cake pans, line with parchment paper or wax paper; grease paper.
• Whisk flour, baking power and salt in medium bowl; set aside.
• Combine egg yolks and oil in large mixing bowl and mix at low speed while gradually pouring in sugar.
• Add water, grapefruit juice; beat 20 seconds.
• Add dry ingredients. Beat 3 minutes on medium speed, then stop and scrape down sides and bottom of bowl. Mix in grapefruit zest.
• In separate bowl with clean beaters, beat egg whites until foamy. (Any grease left on beaters will keep eggs from whipping to their proper volume).
• Add cream of tartar and continue beating until soft peaks form.
• Carefully fold beaten egg whites into cake batter.
• Divide batter evenly between pans.
• Bake until top of cake pulls away from edge of pan, and a toothpick inserted in center comes out clean, 20 to 25 minutes.
• Remove cakes from oven and run a dinner knife around edge of each cake.
• Cool cakes in pans for 10 minutes.
• After 10 minutes, remove layers from their pans and peel off paper.
• Cool completely on wire racks, then refrigerate or freeze before frosting.
  

• To make frosting, blend cream cheese and powdered sugar in large bowl until smooth (or use food processor, pulsing to combine).
• Add grated zests and juices; beat until smooth.
• Place one layer of cake on cake plate.
• Spread with about two-thirds cup of frosting.
• Top with second layer.
• Frost top and sides of cake with remaining frosting and garnish with grapefruit segments.
• Serve with vanilla ice cream.
  

Makes 16 servings.

Source: Adapted from “King Arthur Flour Whole Grain Baking” (The Countryman Press, $35)