I have created a personal challenge for myself during the COVID-19 crisis since I have so much time on my hands. I have many cookbooks that I love using for recipes however, I often rotate through the same recipes. I decided to branch outside my comfort zone and try new recipes. So each week my partner and I will pick one new dessert recipe and three new dinner recipes from the Smitten Kitchen cookbook to try new recipes.
Challenge #1: Grapefruit olive oil cake. The grapefruit olive oil cake is in the dessert section of the cookbook. I don't particularly like grapefruit but this cake is so sweet and tasty. The sweetness of the cake offsets the tartness of the grapefruit. I would recommend this for a nice, light, and fresh dessert option. You can also substitute the grapefruit for any other citrus item you like such as lemon or orange. I have modified this recipe slightly. It is a great cake. Enjoy making it!
Grapefruit Olive Oil Cake
Serving Size: 1 loaf
Total Time: 1 hour and 10 minutes
Source: Recipe adapted from Smitten Kitchen cookbook.
1 1/2 cups flour
1 cup white sugar
2 tablespoons grapefruit zest (~ 2 large grapefruits)
1/2 cup olive oil
2 eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons freshly squeezed grapefruit juice
1/3 whole milk plain yogurt (this can be reduced-fat plain yogurt)
1/2 teaspoon vanilla
For the syrup:
1/3 cup freshly squeezed grapefruit juice
2 tablespoons white sugar
For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed grapefruit juice
Small pinch of salt
Step 1: Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
Step 2: First make the batter for the cake: Combine white sugar in a large bowl, then with a fork mix in the grapefruit zest into the sugar to help release the flavors.
Step 4: Whisk in the olive oil and eggs.
Step 5: In another bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk together whole milk yogurt, grapefruit juice, and vanilla.
Step 6: Using a spatula, alternate adding the flour mixture and the yogurt mixture to the sugar/oil mixture, starting and ending with flour.
Step 7: Pour the batter into the prepared pan and bake for 40-50 minutes, or until the cake is golden and a toothpick comes out clean when inserted in the middle. This took me exactly 40 minutes.
Step 8: Cool the cake in the pan for 10 minutes while you make the syrup: In a small saucepan, combine grapefruit juice and sugar and cook over low heat until the sugar has dissolved. Turn the cake out of its pan and set it right-side-up on the cooling rack again. Use a toothpick to poke deep holes all over the surface of the cake and spoon the glaze over the top. Allow the cake to cool completely before you add the glaze. I skipped this step and then the icing melted slightly on my cake.
Step 9: For the glaze, whisk together the grapefruit juice, confectioner’s sugar, and salt. It should be thick but pourable. Pour the glaze on top of the cooled cake and allow it to set. Enjoy the yummy cake!
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