These grapefruit orange & pecans mini angel food cakes will be your family’s new favourite, these are perfect breakfast cakes and can be enjoyed with a warm cup of coffee. These fluffy muffins are bursting with bright citrus flavor, crunchy roasted pecans, and classic icing sugar glaze made with confectioners, icing or powdered sugar, milk, vanilla bean paste, orange juice and orange zest, plus they’re healthy so easy to make, No mixer required. Serve them for breakfast or brunch. Recipe yields 2 mini angel food cakes.
I’m using grapefruit in this recipe because I love it and when it comes to citrus, we definitely don’t pay enough attention to grapefruit. The overlooked winter fruit may not be as sweet as oranges or tangerines or clementines, but it has number of qualities that make it delicious in its own right. For one, it has refreshing bitter kick that brightens up heavy, savoury dishes. That bitterness can also keep desserts from being overly sweet. There are so many creative ways to cook and bake with grapefruits; special desserts (sweet breads, broiled grapefruit & cakes), salad dressings, sauces, martini, marmalade, fruit peel spreads and many other ways. Basically, if there’s a grapefruit, there’s a way.
Prep Time: 20 minutes
Cook Time: 15 -20minutes
Total Time: 40 minutes
Yield: 2 mini Angel cakes
Category: Baked good
Method: By hand
120 gms gluten-free flour
70 gms Light brown sugar
4 gms baking powder
1 gm baking soda
1 gm fine sea salt
28 gms dark chocolate chips
1 gm cinnamon
40 ml fresh grapefruit (blood orange) juice
90 ml buttermilk (+/-)
26 gms (1 ) egg
1/2 teaspoon vanilla extract
35 gms unsalted, melted butter
30 gms roasted pecans
Preheat oven to 400 degrees F. Then, line a baking sheet with parchment apparently and then set aside.
Then, spread nuts (pecans) out on a lined baking sheet. Roast at 400 degrees F for 10 minutes.
Let cool for at least 10 minutes before removing from a pan.
MINI ANGEL FOOD CAKE
Preheat your oven to 375 degrees F(190 degrees C). Grease all your mini angel food cake tins or line them with parchment papers, if necessary.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ground cinnamon, and grapefruit zest. Stir in the roasted chopped pecans.
In a separate bowl, mix together the grapefruit( blood orange) juice, buttermilk, egg, vanilla extract, and melted butter.
Add the buttermilk and egg mixture to the flour mixture. Stir just until combined. (Do not over mix the batter or the cakes will tough when baked).
Evenly divide the mixture among the mini angel food cake tins. Place in the oven and bake for about 15-20 minutes, or until a toothpick inserted in the centre comes out clean. Place on a wire rack to cool.
Vanilla Brown Sugar Glaze
(170 g) 1 cup brown, cane or coconut sugar
3 tbsp unsweetened plant based milk of your choice, I used almond milk
1/2 tsp vanilla beans paste
1 tablespoon Grapefruit juice
Add the sugar to a blender and blend until you get a powdered texture.
Add the sugar to a bowl, among with the plant based milk, grapefruit juice, grapefruit zest and vanilla bean paste, Stir until well combined. If the glaze is too thick, add more milk and if it’s too thin, add more powdered brown sugar.
Use the glaze as a classic sugar glaze for topping desserts like bread pudding, pancakes, sweet breads, muffins, donuts, etc. Keep leftovers in a sealed container in the fridge for 4-5 days.