Dancing between tangy, bitter and sweet, I find grapefruit simply tantalizing. Paired with the warm, gently spiced notes of toasted cardamom and the rich, earthy character of extra virgin olive oil, this cake appeals to a wide range of palates. Interesting yet comforting, it is indulgent while remaining light, refreshing and delicate. Finished with a drizzle of our Hirondelle Honey, this elegant recipe was designed to pair beautifully with our graceful 2023 Yettalil.
Ingredients
1 ¼ cups organic cane sugar
1 ½ tbsp grapefruit zest
1 ¾ cups gluten free 1:1 flour, I like Bobs Red Mill’s Gluten Free Flour
1/2 tsp ground cardamom
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs, room temperature
¾ cup high quality olive oil, I love La Tourangelle
½ cup milk, room temperature
¼ cup fresh squeezed grapefruit juice
½ grapefruit, thinly sliced to serve
1-2 tbsp Honey to serve
Directions
-
Preheat the oven to 350 °F.
-
Line the bottom of a 9-inch cake pan or skillet pan with parchment and grease the pan with olive oil.
-
In a medium bowl, combine the sugar and grapefruit zest. Mix together with your fingers to release the essential oils in the zest.
-
In a separate medium-sized bowl, whisk together the gluten free flour, baking soda, baking powder, salt and cardamom.
-
In a large mixing bowl, whisk the eggs until smooth. Slowly drizzle in the olive oil, whisking until smooth and combined. Whisk in the sugar until mixed, then whisk in the milk and grapefruit juice until combined.
-
Whisk in the flour mixture until combined and no lumps remain. Pour into your pan and bake for 35-45 minutes, until a toothpick comes away clean from the pan.
-
Garnish with sliced grapefruit and drizzle with honey to serve.