Grapefruit Almond Squares

Saturday, March 26, 2016

Spring is in the air and I'm looking forward to the lighter side of baking ... more citrus, more berries, more tarts, maybe I'll attempt a pavlova. But for now I'll be content with these grapefruit squares.

This isn't your citrus bar with a gooey tart filling, this is a slight and tender cake on a crust with an amazing crackly top. How? Let's see ... the crackly top is the result of the foamy egg and sugar batter, the tender cake is because there's just a cup of dry ingredient in this refreshing batter, and the crumbly almond flecked crust is another layer of texture to give your tastebuds a run for the money. Utterly sublime! 

Please ... don't just take my word for it.

225 g (16 tbsp or 2 sticks) unsalted butter, softened
100 g (1/2 cup) granulated sugar
150 g (1-1/4 cup) all purpose flour
120 g (3/4 cup) finely chopped toasted almonds
Pinch of salt

6 eggs, at room temperature
450 g (2-1/4 cups) granulated sugar
2 tbsp grapefruit zest
180 ml (3/4 cup) grapefruit juice
60 g (1/2 cup) almond flour
60 g (1/2 cup) all purpose flour

1. Butter a 9x13 inch baking pan. Line with parchment, creating an overhang on all four sides, about 1-1/2 inch, to make a sling. This will make it so much easier to pull it out of the pan.

2. Beat butter and sugar together until light in colour.
3. Fold in the flour, chopped almonds and salt until just mixed.
4. Gently press this into the bottom of the pan to about 1/2 inch high.
5. Chill in the refrigerator for 15 minutes.

6. Preheat the oven to 175C or 350F.
7. Bake the crust for 15-20 minutes until golden.
8. Set aside to cool on a rack.

9. On the bowl of a stand mixer, whisk beat the eggs with the sugar until doubled in volume.
10. Fold in the zest, juice, and the flours.
11. Pour over the cooled crust and bake for 35-40 minutes until a skewer comes out clean.

Serve warm. Enjoy!

You Might Also Like