Monday, March 30, 2009
I'm lucky enough to have my mom visiting this week! Her favorite restaurant to eat at is Carraba's--which we don't have here. But, she makes a mean version of their delicious Dessert Rosa. While we made the shortcut version this time, it can easily be made from scratch. Buttery yellow cake, creamy vanilla custard, a trio of delicious fruit, and the ever-scrumptious whipped cream. I think I'll go have another piece right now!
my mom's version of the Carraba's dessert
1 yellow cake (either made from scratch or from a mix)
1 large box instant vanilla pudding plus ingredients to make (or the equivalent of homemade vanilla pudding)
4 bananas, thinly sliced
2 8-oz cans crushed pineapple, drained
1 pint strawberries, sliced and sprinkled with a Tablespoon or so of sugar
sweetened whipped cream
Make your cake according to directions and allow to cool completely. Prepare vanilla pudding and spread evenly over the cooled cake. Top with sliced bananas, crushed pineapple, and strawberries in that order. Top individual servings with whipped cream. Easy peasy!
Friday, March 27, 2009
I was really excited to find out that this month's Daring Bakers Challenge was savory and entirely new for me: homemade lasagna--completely from scratch! I decided to make the ragu a day early, and it was really hard for me to put it in the fridge instead of eating it all with a spoon! It was really, really tasty. The noodles were quite interesting to make. One of our hosts, Enza, has a housekeeper with amazingly strong arms, all from making homemade noodles, and I can certainly see why. First, the dough had to be kneaded for 10 minutes. Then, when it was time to stretch the noodles, I used my rolling pin because I don't have a pasta maker. It was quite the workout! The next morning, my upper arms AND forearms AND back AND chest AND shoulders were all noticeably sore! The finished lasagna was delicious, and the homemade noodles much more tender and full of flavor than the store-bought cardboard kind. I think I might try homemade pasta again, but with a pasta maker this time! For the complete recipe, please visit one of the hosts' blogs: Beans and Caviar, Melbourne Larder, or Io Da Grande
My very own tomatoes, from my very own yard, that I canned last September! I like to think they made the ragu extra tasty!
I call this one "Noodles: deconstructed"
I could NOT get good pictures of this lasagna! Just know that despite its homely appearance, it tasted quite heavenly!
Tuesday, March 24, 2009
I bought the ingredients for these a few weeks ago, but it was the meal that kept getting dropped when unplanned things popped up. So I was really excited to finally get to make them a few days ago, mostly because that meant I would also get to eat them, and they are sooooooooo good!
Herb-Crusted Chicken Dumplings
3 cups chopped, cooked chicken (I sauteed 9 frozen chicken tenders, which was exactly perfect)
1 8-oz container onion and chive cream cheese
1/2 cup slivered almonds
1 stalk celery, diced
1/4 cup chopped onion, lightly sauteed
1 tube crescent roll dough (they have them in one continuous sheet now, no perforations!)
1 cup herb-seasoned stuffing (I used Pepperidge Farms)
4 Tablespoons butter, melted
Preheat oven to 375 degrees. In a medium bowl, combine chicken, cream cheese, almonds, celery, and onion. Roll crescent dough out onto a cookie sheet and cut into 6 squares, 3 across and 2 down. Divide chicken mixture among dough squares. It might look like there is no way the dough can handle that much chicken, but it all turns out OK. :) Gently pull the four corners of each dough square up to the middle, covering the chicken; pinch shut, and pinch side seams shut as well. Put the melted butter and the stuffing in 2 shallow bowls. Working with the dumplings one at a time, dip the top in butter, then stuffing. Repeat with the bottom of the dumpling and the four sides. I did the top, then the bottom, then all four sides at the same time and it worked really well. Press coating gently to make sure it is well-stuck. Place coated dumplings back on cookie sheet, put in oven, and bake for 20 minutes. While dumplings are baking, prepare sour cream sauce.
Sour Cream Sauce:
1 small can Cream of Chicken Soup
1 cup sour cream
1/4 cup milk
pinch of pepper, dried parsley, and garlic powder
splash of lemon juice
Combine all ingredients in a small saucepan and heat, covered, on medium-low until hot. Serve hot sauce over baked dumplings.
Saturday, March 21, 2009
When I was little, the things my siblings and I were and were not allowed to watch on TV were pretty funny. For example, we were NOT allowed to watch MTV, Beverly Hills 90210, the Simpsons, Married with Children, or the Golden Girls. But I distinctly remember watching every episode of Sisters, a prime-time drama not at all geared towards kids! We watched lots of old musicals and movies too, including The Glass Bottom Boat starring Doris Day and Dom DeLuise. Mr. DeLuise did a book signing at the mall when his cookbook came out back in the 80's. My little sister was in kindergarten and got to go with my mom to get the cookbook signed. I was SOOOOO jealous! Ah, youth! Anyway, this recipe is from that very cookbook, and my mom has been making them for over 20 years now! These delicious cookies are just barely sweet, with a hint of citrus flavor, kind of like orange bicuits. They'd probably be good with tea, and are definitely tasty with a big glass of milk. They are so good right after they cool, but not even close to as good the next day, so eat them all right away!
Orange Juice Cookies
adapted from Eat This...It'll Make You Feel Better by Dom DeLuise
1/3 cup sugar
1 1/2 sticks margarine or butter
1 teaspoon vanilla
1/2 cup orange juice
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
Blend first 5 ingredients in a blender and pour into a bowl. Add the flour, baking powder, and salt and knead thoroughly. The batter must not be sticky; you might need to add quite a bit of extra flour. Divide dough into 24 balls. Roll each ball into a long stick. According to the cookbook, you can bake them like this, but my mom always ties hers in knots, and I rolled mine like a snail shell. Whatever floats your boat. Preheat oven to 350 degrees. Place cookies on 2 ungreased cookie sheets and let sit at room temperature for 10 minutes. Bake for 15-17 minutes until very lightly golden. While cookies are baking, prepare the icing.
1/2 lb powdered sugar
1/2 cup orange juice
1/2 teaspoon vanilla
Whisk ingredients together in a small bowl until syrupy. When cookies are done, dip the top of each hot cookie into the icing. Set on a cooling rack to dryl. When the first coat of icing is dry, dip them again, and immediately decorate with colored sprinkles. Allow to cool before eating.
Friday, March 20, 2009
This cake was a delight from start to finish. For some reason, making it was really, really pleasant. Usually, when I'm cooking, I'm kind of stressed out because I only leave myself exactly enough time, or because I have kids underfoot, or because my kitchen is already a disaster before I even start. This time, for whatever reason, it was just really enjoyable. The cake came together really quickly. The lemon curd tasted amazing. And it looked really pretty. If I make it again, I will make more of the frosting and put some between the layers instead of just on top; the cake was just a wee bit too dry, and extra whipped cream would help.
Triple Lemon Chiffon Cake
from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
for the cake:
8 eggs, separated
1/4 cup oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon lemon zest
1/3 cup water
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 3/4 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans. In a medium to large bowl, whisk together the egg yolks, oil, lemon juice, lemon zest, and water. In the bowl of an elecric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup sugar and continue to beat until soft peaks form. Sift the flour, remaining sugar, baking soda, and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add 1/4 of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans. Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool, run a knife around the cake in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the ckaes. To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.
for the lemon curd:
3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup plus 1 Tablespoon freshly squeezed lemon juice
grated zest of 3 lemons
4 Tablespoons unsalted butter, at room temperature
Whisk together the whole eggs, yolks, sugar, lemon juice, and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. Make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 Tablespoons of curd and set it aside for the icing.
for the lemon cream frosting:
1 1/2 cups heavy cream
2 Tablespoons sugar
3 Tablespoons lemon curd
Whip the cream and sugar in a large, chilled bowl until stiff peaks form. Fold int eh lemon curd, forming a stiff frosting.
Tuesday, March 17, 2009
I gave my husband a few options and let him choose dessert for St. Patrick's Day. He could choose something lime, something mint, or something dyed green. He chose mint brownies. I've made these lots of times before, but this time we had a box of Girl Scout Thin Mints in the cupboard, so I decided to incorporate them. The results were good, but you couldn't really taste the Thin Mints. The brownie layer definitely had the Thin Mint flavor, but after adding the mint frosting and the ganache, they just tasted like mint brownies--super delicious mint brownies. Still, I'm glad I did it because now we only have 1/2 a box of Thin Mints left to tempt us!
8 Tablespoons unsalted butter, cut into chunks
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup AP flour
1/2 box (1 sleeve) Girl Scout Thin Mint Cookies, coarsely crushed, divided
Preheat oven to 350 degrees. Lightly grease an 8x8" square pan; set aside. In a small bowl, melt butter and chocolate in the microwave (yes, that is the method recommended by the cookbook), stirring frequently. Let mixture cool slightly. In a medium bowl, whisk sugar, eggs, vanilla, baking powder, and salt together until combined. Whisk in melted chocolate mixture until smooth. Stir in the flour until no streaks remain. Set aside 1/4 cup crushed cookies and gently fold the remainder into the brownie batter. Scrape batter into the prepared pan and bake until a toothpick inserted into the center comes out with just a few crumbs, about 22-27 minutes. I don't remember how long they have baked previously, but this time they took more like 30 minutes. Let cool completely.
2 1/2 cups powdered sugar
2 Tablespoons butter, softened
2-4 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
3 drops green food coloring, optional
Combine all ingredients in the bowl of an electric mixture and beat until smooth and fluffy. Spread on cooled brownies.
1/2 cup semisweet chocolate chips
1/2 cup cream
Combine in a microwave-safe bowl and heat in microwave until chocolate is melted, stirring every 30 seconds. Let cool slightly (it still needs to be pourable); pour over frosted brownies. Top with reserved crushed cookies. Place in refrigerator until ganache is set.
I didn't take any pictures of the finished Corned Beef and Cabbage; it is a mighty homely dish. But it tasted great! I had never tasted corned beef before, so I was a little scared to try the finished product, but it was delicious. The beef was flavorful, with just enough salt and a subtle spice that you probably couldn't place if you weren't the one who brined it. And the vegetables were amazing. After simmering the meat for a few hours, I moved it to the oven to keep warm, and the vegetables were boiled in the brine the meat had been cooking in. Amazing results! We will definitely repeat this experiment next year!
As an accompaniment to the Corned Beef and Cabbage, I made Irish Soda Bread, another first for me. I had intended to make the recipe from this month's Martha Stewart Living, but then discovered that I had only bought a few of the key ingredients. So I made my sister-in-law Lori's recipe with one little addition: carraway seeds. Again, the results were delicious. The combination of the raisins and carraway seeds was really interesting and tasty. For anyone who hasn't made or tasted Irish Soda Bread before, it is not a yeast bread. So, it really turns out more like a scone or a giant drop biscuit. This bread will definitely become another new St. Patrick's Day tradition.
Lori's Irish Soda Bread
makes one 8" loaf
2 cups flour
2 Tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons butter, at room temperature
3/4 cup buttermilk
1/3 cup raisins
2 Tablespoons carraway seeds
In a bowl, combine flour, brown sugar, baking powder and soda, and salt. Cut in butter until crumbly (I just used my hands). In a small bowl, combine 1 egg and buttermilk; stir into flour mixture just until moistened. Fold in raisins and carraway seeds. Knead on a well-floured surface for one minute. Shape dough into a round loag; place on a greased baking sheet. Cut a 1/4"-deep cross in the top of the loaf. Beat remaining egg; brush over loaf. Bake at 375 degrees for 30-35 minutes until golden brown.
Friday, March 13, 2009
I very much enjoy being a member of the Daring Bakers. It gives me a chance to try new recipes and techniques that I would NEVER try to tackle on my own, and is challenging and fun all at the same time. That being said, I get to the end of most monthly challenges and say, "Phew! That was tasty, but I'm never making it again!" There is one very notable exception to this: Caramel Cake with Caramelized Butter Frosting. I think this cake is possibly the best thing I've ever tasted. It is rich and sweet and kind of sinful-tasting. And it's pretty easy to boot! I've made it three times in 5 months, and I look forward to making it again and again as the years go by. As I made this yesterday, I realized that I have never posted the recipe, so here it is:
Caramel Cake with Caramelized Butter Frosting
by Shuna Fish Lydon
10 Tablespoons unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon kosher salt
1/3 cup caramel syrup (see recipe below)
2 eggs, at room temperature
splash vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
Preheat oven to 350 degrees. Butter one tall (2-2.5 inches deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt, and cream them until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs and vanilla, mixing well after each addition. Scrape down bowl again; beat mixture until light and uniform. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk, and finish with the dry ingredients. Turn off mixer and--by hand--use a spatula to do a few last folds, making sure the batter is uniform. Pour batter into prepared cake pan. Place cake pan on a cookie sheet. Bake for 30 minutes. Then rotate the pan and bake for another 15-20 minutes, until sides pull away from the pan and a skewer inserted in the middle comes out clean. Cool cake completely before icing it.
2 cups sugar
1/2 cup water, plus 1 cup water for stopping the caramelization process
In a small stainless steel saucepan with tall sides, mix 1/2 cup water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with a wet pastry brush. Turn on heat to high; cook until amber-colored. When color is achieved, very carefully pour in remaining 1 cup water. Caramel will jump and sputter! It is very dangerous, so have long sleeves on a be prepared to step back. (I always wear an oven mitt too!) Whisk over medium heat until is has reduced slightly and feels sticky between two fingers. Obviously wait for it to cool on a spoon before touching it.
Caramelized Butter Frosting:
12 Tablespoons unsalted butter
1 lb confectioner's sugar, sifted
4-6 Tablespoons heavy cream
2 teaspoons vanilla extract
2-4 Tablespoons caramel syrup
kosher salt to taste
Cook butter until lightly browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cooled brown butter into a mixer bowl. Add sugar a little at a time. When the mixture looks too chunky to take any more; add a bit of cream and caramel syrup. Repeat with sugar, cream, and caramel syrup until mixture looks smooth and all powdered sugar has been incorporated. Add salt to taste. Frost cooled cake.
My mom has been making this recipe for as long as I can remember. I didn't like quiche when I was little, but at some point, it went from detestable to divine. I really, really love good quiche. This recipe is the standard to which I compare all others. A light, flaky, flavorful crust and a filling that's savory and delicious, with just enough egg to hold it all together. I could (and do) eat these all day long; they are really perfect for any meal. When my husband and I were first married, he said he hated quiche. So I made these "Cheesy Bacon Pies" for dinner and he was converted. Of course I told him the truth eventually, and he's been a fan ever since.
Wednesday, March 11, 2009
We had some extra little ones over for preschool this morning, and we learned all about rainbows. Not really anything scientific, mostly just fun with colors. Anyway, I found this recipe for cookie playdough and the kids loved it. I kept having to tell them not to eat it, and they kept commenting on how tasty it smelled! When they were tired of playing with it, we popped it in the oven and made some rather tasty cookies. If you're in the mood to play with your food, or if you just want to make some easy, colorful cookies, I highly recommend this recipe! And if you need a preschool lesson on rainbows, or want to do some fun color crafts with little ones, click here to see what else we did with our day!
Rainbow Cookie Playdough
adapted from Allrecipes here
3/4 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
In a bowl, cream butter, cream cheese, and sugar until fluffy. Add egg and vanilla; beat until smooth. In a medium bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into balls, one for each color, and tint each with food coloring. Wrap in plastic wrap and chill for 2 hours. After your tots are done playing with the dough and you are ready to bake the cookies, preheat the oven to 350 degrees. You should be able to get 24 cookies out of this. My preschool kids shaped their own creations, and I used the rest of the dough to make slightly more appetizing cookies. Place cookies several inches apart on a lightly greased baking sheet. Bake for 8-10 minutes until cookies are set. Cool completely. While we ate them all plain, they would probably taste pretty good with some frosting!
Monday, March 9, 2009
#1: I'm a sucker for tradition. I love doing the same things on the same days every year. Moreover, I love eating the same foods on the same days every year. #2: I'm not the most flexible person in the world. I'm the kind who likes to have a plan (and a list; I love making lists!) and stick to the plan, come hell or high water. Add those two facets of my personality together, and you get a person who just can't bear to try new things for a special occasion because she likes the old things so dang much!
Case in point: Every year, without fail, we have what we call an "Irish Fry" for dinner on St. Patty's Day. My uncle spent a few years in Ireland after high school, and (I don't really know how true this is) he told us that even more popular than Corned Beef and Cabbage is the Irish Fry. Fried eggs, breakfast sausage, hash browns, toasted english muffins, and baked beans. It is so good! And we only have it once a year, making it even more delicious. Granted, we eat the components of an Irish Fry all year, but only ALL TOGETHER on St. Patrick's Day.
Now, I like to cook, and I DO like to try new recipes, so Corned Beef and Cabbage sounds intriguing. But I already have a dinner for St. Patty's Day, and I refuse to change it. So what's a girl to do?! Solution: I'm making Corned Beef and Cabbage for Sunday dinner the weekend before St. Patrick's Day. I honestly don't know why I didn't think of it before; it's not exactly rocket science. I considered using the recipe for corned beef in this month's issue of Martha Stewart Living, but it takes two weeks. Clearly, there's not enough time for that, plus it scares me a little (two weeks!). America's Test Kitchen has a recipe that only takes 5 to 7 days, so I'm doing it! If you've never corned your own beef before and want to try it with me, here's what you do:
In a small bowl, combine 1/2 cup kosher salt, 1 Tablespoon cracked black peppercorns, 1 Tablespoon dried thyme, 2 teaspoons allspice, 2 teaspoons paprika, and 2 crumbled bay leaves. Take a 3 1/2 to 4 1/2-pound beef brisket and poke it about 30 times per side with something sharp. I used my corn on the cob holders. Rub the salt mixture all over both sides of the brisket. Put it in a big ziplock bag, get as much air out as you can, and seal it up. Place the bag on a cookie sheet, put another cookie sheet on top, and weigh it down with some big, heavy cans. I used the big cans of Libby's pumpkin. Put the whole contraption in the fridge and turn it once a day for 5 to 7 days. When the big day comes, rinse the meat, pat it dry, and cook according to whatever recipe you want.
Thursday, March 5, 2009
This month's book club selection was The Friday Night Knitting Club by Kate Jacobs. One of the characters--Dakota--likes to bake, and this recipe was included at the back of the book. When I was trying to decide what snack to take to book club, I kept going back to this recipe. Oatmeal, blueberries, oranges, coconut, honey. What's not to love? The muffins turned out great; sweet, wholesome, fragrant. They weren't the simplest muffins I've ever made, but they were delicious and I would make them again in a heartbeat.
Dakota's Oatmeal, Blueberry, and Orange Muffins
from The Friday Night Knitting Club by Kate Jacobs
1 cup plain rolled oats
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flaked sweetened coconut
grated rind of one large orange
1/2 cup liquid pasteurized honey
3 Tablespoons oil
1 Tablespoon vinegar
juice 1 orange and add water to make 1 cup of liquid (I did 1 1/2 oranges because I didn't get a lot of juice out of mine)
1 to 1 1/4 cups fresh or frozen blueberries
Preheat oven to 350. Line a muffin tin with paper cups. combine the dry ingredients into a large mixing bowl; oats, flour, baking powder, baking soda, and salt. Add the coconut flakes and orange rind to the dry ingredients. Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice, and water. Add teh wet ingredients to the dry mix and stir until just moist. Fold in the blueberries. Pour batter into muffin cups, being careful not to let any batter spill onto the tin. Bake in a preheated oven 20-25 minutes. Remove muffins from the pan and cool on a wire rack.
Tuesday, March 3, 2009
I love any citrus dessert. Lemon anything, key lime anything, orange anything, grapefruit anything (as long as it has enough sugar to overcome the pucker-factor). And for some reason, I'm of the opinion that every season is the perfect season for citrus (with the exception of fall). In the winter, they seem wintry. In the summer, they seem summery. And in the spring--or the almost-spring--they seem springy.
My hubs and I only eat dessert on the weekends now, which is a major sacrifice, I must say. So to make it to the level of weekend dessert nominee, a recipe has to seem pretty special. When I saw this recipe on Joy The Baker, it sang to me. And I was not disappointed. I might make changes next time I make it, but not because I thought anything about this cake was bad or could even be improved upon. On the contrary, this cake was amazing. But some desserts arouse a curiosity, a desire to experiment with a stellar base recipe. I might try a different citrus fruit and see how it compares (I'm sure it will be great!). I might make a non-cooked glaze that will dry instead of staying sticky, and I might try said glaze instead of OR (mmmm!) in addition to the current glaze on the cake. My mouth is watering just thinking about all the deliciousness in store! And, just so you know, I ate slices of this cake for breakfast twice this week, and it makes a great breakfast too! That's how I deal with not eating dessert during the week.
Pink Grapefruit Yogurt Cake
from The Greystone Bakery Cookbook by way of Joy the Baker
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
juice and zest of 1 pink grapefruit (about 1/2 cup juice and 1 Tablespoon zest)
1 teaspoon vanilla extract
3 Tablespoons powdered sugar
Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease a 10-inch round springform pan and line the pan bottom with a parchment paper round and set aside. In a medium bowl, whisk together the flour, baking powder and salt to blend; set aside. On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar. In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Coo completely on the wire rack.
In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. Remove from heat.
To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit syrup slowly over the cake.