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Grapefruit Meringue Poke Cake


  • Author: Mary
  • Total Time: 1 hour (plus cooling time)
  • Yield: 12 servings 1x

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