Grapefruit Olive Oil Cake

I realize I have been absent for a looooong time, but that doesn't mean I didn't bake or thought of writing up posts. It just means I have been crazy busy...and I've also been a bit conflicted about blogging. Don't get me wrong I love blogging, but these past few months I have been tired, busy and well....not feeling up to much. So much was happening that it felt like riding a rollercoaster...non-stop...

But I kept asking myself the question: to blog or not to blog? Well, I guess the answer is to blog.

So without much further ado I'm going to give you a recipe for a Grapefruit Olive Oil Cake. As far as cakes go this is one you can eat without feeling extremely guilty. Sure it contains sugar and calories and a few other things that probably aren't too healthy, but....BUT it also contains fresh grapefruit, olive oil and whole wheat flour! In my opinion...that makes this cake very healty!!! The end result was very surprising. It was moist, fluffy and very flavorfull! Definitely one to make again!


Recipe

Grapefruit Olive Oil Cake

Ingredients:

For the cake:
2 grapefruits (organic if possible)
1 cup sugar
Scant 1/2 cup buttermilk or yoghurt
3 eggs
2/3 cup extra virgin olive oil
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For the glaze:
1/2 cup brown sugar
1/2 cup confectioner's sugar
4 teaspoons grapefruit juice (from the grapefruits for the cake)

Instructions:

Preheat the oven to 180˚C (350˚F) and butter and flour a 9 x 5 inch loaf pan or a Bundt pan.

Zest the 2 grapefruits directly in a large mixing bowl. Add the sugar and rub the zest and sugar together with your fingers. This makes sure all the oils from the grapefruit zest get combined with the sugar.

Squeeze one halve of a grapefruit and pour the liquid in a measuring cup. Fill the measuring cup with the buttermilk or yogurt until you have 2/3 cup of liquid.

Add the grapefruit juice mixture to the sugar mixture and whisk well. Mix in the eggs and the olive oil.

In another bowl whisk together the flours, baking powder, baking soda and salt. Add the dry ingredients slowly to the wet mixture and mix well to combine.

Pour the batter into the buttered pan.

Bake for about 50 minutes until golden brown. A toothpick inserted in the middle should come out clean. Mine was done at 48 minutes, depending on the size of your pan etc. You could start testing at around 45 minutes.

Let the cake cool for 10 minutes then unmold and let cool on a rack. Let cool to room temperature before adding the glaze.

For the glaze: squeeze the juice from the remaining grapefruit. Mix the sugars with 4 teaspoons of the juice. Stir well. Spread the glaze over the top of the cake and let harden slightly before cutting.


Source: The Yellow House