Some days you just want cake. Today was one of those days and I wanted to incorporate my favorite winter fruit into a simple everyday cake that could brighten my mood on a cold winters day. I try to cook with what is in season and just because it’s winter it doesn’t mean that there is a lack of ingredients to choose from.
I found this recipe from The Yellow House, a wonderful blog that focuses on seasonal fresh ingredients. I love Sarah’s photography and her recipes are exactly the kind of dishes that I want to serve in my kitchen. I love olive oil cakes for their depth of flavor, ease and amazing texture. If you aren’t a huge fan of grapefruit you could easily substitute another citrus in this cake. Blood oranges or Meyer lemons would be equally delicious in this recipe. This is the kind of cake that I would love to have on hand when a friend drops in for a cup of tea and a visit.
Grapefruit olive oil cake
From The Yellow House
For the cake:
1 cup sugar
½ cup Greek yogurt
3 large eggs
2/3 cup extra virgin olive oil
1 ¾ cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the glaze:
½ cup confectioner’s sugar
4 teaspoons grapefruit juice
Pre-heat the oven to 350 degrees. Butter and flour a 9-by-5 inch loaf pan. Zest the two grapefruits into a large mixing bowl. Add the sugar to the bowl; with your fingers rub the zest and sugar together until they’re well incorporated to infuse the sugar with the grapefruit essential oils.
Slice one of the grapefruits in half and squeeze 1/3 cup of juice into a measuring cup and add it to the sugar mixture. Add the yogurt, eggs and olive oil and whisk well to incorporate.
In a separate bowl, whisk the flour, baking powder, baking soda and salt. Gradually stir the dry ingredients into the wet mixture. 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 is set in the middle. A toothpick inserted into the center should come out clean. When done, remove the cake and allow to cool completely.
For the glaze, half and squeeze the juice from the remaining grapefruit. Mix the confectioners sugar with the juice and pour over the top of the cake.