Description
This Grapefruit Meringue Poke Cake features a refreshing citrus curd made with freshly squeezed grapefruit juice and rich egg yolks, creating a tart and creamy topping for a soft, moist cake. It’s a delightful twist on the traditional poke cake, perfect for citrus lovers!
Ingredients
Scale
- 1 cup freshly-squeezed grapefruit juice
- 7 egg yolks
For the Poke Cake Base:
- A store-bought or homemade vanilla cake mix (or your favorite cake recipe)
For the Meringue:
- 4 egg whites
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake according to the package instructions or your preferred recipe, and bake it in a 9×13-inch baking dish. Once the cake is done, let it cool slightly.
- While the cake is cooling, make the grapefruit curd: In a medium saucepan, whisk together the freshly squeezed grapefruit juice and egg yolks.
- Cook the mixture over medium heat, stirring constantly, for about 5-7 minutes, or until it thickens to a curd-like consistency.
- Once thickened, pour the grapefruit curd over the cake, making sure it fills the holes you’ve poked into the cake with a fork. Spread the curd evenly over the top.
- Allow the cake to cool completely.
- In the meantime, prepare the meringue: Beat the egg whites in a clean bowl until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
- Once the cake is cooled, spread the meringue over the top of the cake, and bake at 350°F (175°C) for about 8-10 minutes, or until the meringue is golden brown.
- Let the cake cool completely before serving.
Notes
- Be sure to poke enough holes in the cake to let the grapefruit curd soak in.
- You can make this cake a day ahead and refrigerate it overnight for better flavor absorption.
- For an extra burst of flavor, you can top with some fresh grapefruit zest or slices before serving.
- Prep Time: 15 minutes (plus cake baking time)
- Cook Time: 30 minutes