Grapefruit Olive Oil Cake (brought to you by Paula)
Yep, grapefruit and olive oil. Just crazy enough to work! I came across this recipe on my new favorite recipe blog – The Yellow House (http://casayellow.com/). This was my first experience with the gluten-free all purpose flour by Bob’s Red Mill, and I have to say I was very pleased. I did add some xanthan gum to help fill gluten’s shoes, and I would not have known the end product was gluten free!
makes one standard sized Bundt pan, or a 9×5 loaf pan
- butter for greasing pan
- 2 grapefruits
- 1 cup sugar (I used sucanat, though turbinado or even granulated would be fine)
- scant 1/2 cup buttermilk or plain yogurt
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 1/4 C gluten-free all purpose flour
- 1/2 C brown rice flour
- rounded 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sucanat (or brown or muscovado sugar)
- 1/2 cup confectioner’s sugar
- 4 teaspoons grapefruit juice
- Preheat oven to 350 degrees.
- Butter and flour a 9-by-5-inch loaf pan or standard Bundt pan.
- Zest the 2 grapefruits into a large mixing bowl.
- Add the sugar to the bowl, rubbing the zest and sugar together with your fingertips to help the sugar become infused with grapefruit oil.
- Halve one of the grapefruits and squeeze its juice into a measuring cup. Add buttermilk or yogurt to juice in the measuring cup until there is a total of about 2/3 cup of liquid.
- Pour the grapefruit juice/buttermilk (or yogurt) mixture into the bowl with the zest and sugar and whisk well.
- Whisk in the eggs and olive oil.
- In another bowl, whisk or sift together the flours, baking powder, baking soda and salt.
- Gradually stir the dry ingredients into the wet mixture. (Note: I wish I had used my stand mixer and really mixed this thing for a few minutes to help its structure develop – something to try in the future!)
- Pour the batter into the buttered and floured pan.
- Bake the cake for 50 to 55 minutes, until it is golden brown on top and doesn’t jiggle in the middle (Note: mine was more done than I would’ve liked after 50 minutes, but still tasty). A toothpick inserted in the center should come out clean.
- Remove the cake to a rack and allow to cool for 10 minutes.
- When completely cool, mix up the glaze and glaze your cake!
At this point you’re probably wondering, ‘But Paula – why does your glaze look like peanut butter?’ Good question. Because I used sucanat I had to heat the glaze up to help the large crystals to dissolve. This resulted in losing some of the moisture in the glaze, and it seized up. I should’ve added more juice but I’d already eaten the grapefruit remains… oops…