Grapefruit Olive Oil Cake
Photo and recipe by Short Girl, Tall Order!
Nothing quite compares to winter citrus. Packed full of vitamins and bursting with flavor, we can’t think of a better way to use it than incorporating it into a luscious olive oil cake. It’s a delicious dessert and the perfect centerpiece.
3/4 c almond milk*
3/4 c sugar
1/2 c freshly squeezed grapefruit juice*, strained (about 1 grapefruit, freshly squeezed and strained to exclude flesh/seeds)
1/2 c olive oil*
2 tsp vanilla bean paste or extract
2 tsp grapefruit zest
2 c white pastry/cake flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 c powdered sugar
1 Tbsp grapefruit juice*
1 tsp grapefruit zest*
*Item available to add to your Imperfect box
Preheat oven to 350F. Lightly grease an 8 inch springform pan and set aside.
In a large mixing bowl whisk together almond milk, sugar, grapefruit juice, olive oil, vanilla bean paste/extract, and grapefruit zest.
In a separate mixing bowl sift together your pastry flour, baking soda, baking powder, and salt. Slowly add the sifted dry mixture to the large mixing bowl with the wet ingredients and mix together until a smooth batter forms.
Add the batter to the greased springform pan. Before putting the pan into the oven, tap the cake pan on the counter to release any large air bubbles. Bake for 48 -60 minutes until the cake is browning on top and a toothpick comes out clean when inserted into the middle of the cake.
Remove the cake from the oven and let cool to room temperate.
While the cake is cooling, make the glaze by adding the powdered sugar, grapefruit juice, and grapefruit zest to a small bowl and whisking until a thick but smooth glaze forms. If you want a thinner glaze, you can add additional grapefruit juice.
Once the cake has cooled, pour the glaze evenly oven the top of the cake and let it drip off the sides. Let the glaze rest for a few minutes to harden. Slice into 8 even pieces and enjoy!