We’ve been on a grapefruit kick lately. We always seem to have one or two hanging out on the counter. And there was the grapefruit frozen yogurt. Zoe from Z’s Cup of Tea commented that she had used grapefruit in an olive oil cake, which sounded quite tempting. But I’m making 3-4 food projects a day testing recipes for the cookbook, so we’re already drowning in food. But then Sea from Book of Yum put out this month’s Adopt a Gluten-Free Blogger announcement. Perfect timing: I could adopt Zoe and make the Grapefruit Olive Oil Cake for work, which was much easier to rationalize in my head.
As you probably guessed, olive oil cakes use olive oil instead of butter. They’re generally more of a rustic-type cake, not usually frosted. Perfect for me, as I hate messing with frosting.
Zoe did a lovely job with her recipe. I don’t own a 9×9 cake pan, so per her notes I used a 9×5 loaf pan and baked the cake an extra five minutes. I also followed Zoe’s suggestion of adding the zest to the batter at the end, instead of infusing the honey with it.
I ran into one snag that the grapefruits I had on hand were a bit old and squishy, which made it pretty much impossible to zest them. I ended up using a paring knife to cut off the skin, then finely minced it. I suspect I ended up with way more skin (and pith) than one would get by zesting, so my cake had a slight bitter aftertaste — which in the end doesn’t matter, because you should be following her recipe anyway. ;)
Oh, I should also mention that this is a dairy-, nut-, and gum-free cake. (It does have eggs though.) And that it’s super moist, and the olive oil and grapefruit are good compliments to each other. And that you should probably make it soon while citrus is still in season. (You do have to eat the rest of the grapefruit, of course.) Here you go, grapefruit olive oil cake, enjoy!