Thursday, January 3, 2013

Grapefruit Olive Oil Cake

The first time I made this was December 2012 at our family reunion at the NC beach.  I found the recipe in the Smitten Kitchen cookbook. My wonderful daughter typed up the recipe to include here.

1 1/2 cups flour
2 T freshly grated grapefruit zest (from 1-2 large grapefruits)
1 cup sugar
1/2 cup olive oil
2 large eggs
1 t baking powder
1/4 t baking soda
1/2 t salt
2 T freshly-squeezed grapefruit juice - preferably from ruby red grapefruits
1/3 cup buttermilk or plain yogurt

2 T sugar
1/3 cup freshly-squeezed grapefruit juice

1 cup confectioners' sugar
2 T freshly-squeezed grapefruit juice
Pinch of salt

1. Heat the over to 350 degrees. Butter and flour a 9x5-inch loaf pan.

2. MAKE THE CAKE: In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.

3. Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 T grapefruit juice and buttermilk. Add the flour and buttermilk mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.

4. Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to release any air bubbles. Bake for 45 minutes to an hour, until a cake tester comes out clean.

5. MAKE THE SYRUP: Combine 2 T sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.

6. When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cool completely while it absorbs the syrup.

7. MAKE THE GLAZE: Combine the confectioners' sugar, grapefruit juice, and salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.

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