Grapefruit and Mandarin Cake Recipe

Ingredients
125 grams of butter in pieces
2/3 cup of extra fine sugar
150 grams of whole mandarins, cut in pieces
2 eggs
175 grams of whole grapefruit, cut in pieces
¾ cup of coconut cream
¼ cup of grated coconut
½ cup of semolina, finely ground
1 and ¼ cup of all-purpose flour

Preparation time: 20 minutes
Baking time: 45 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a crowned shaped 23 centimeter in diameter baking mold with melted butter or oil. Cover the base and the walls with wax paper. Put the butter, the sugar, the mandarins, the eggs, and the grapefruit in a blender and blend until the mixture becomes homogenized.
Add the coconut cream, the grated coconut, the semolina and the all-purpose flour into the blender. Then turn the blender on again until obtaining a homogenized mixture and then pour this mixture into the mold. Bake the cake for 45 minutes or until when poking the center of the cake with a wooden pick it comes out clean.
Allow the cake to sit for around 5 minutes and then place it over a metal rack and allow it to cool. Serve it warm sprinkled with confectioner’s sugar. If you like you can also cover it with citrus syrup. Pour the syrup hot over the cool cake and let it sit so that it soaks in well. Serve it with whipped cream. This cake will last for up to 4 days in hermetic recipient. If you like, you can also heat it up in the microwave.

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