Rosemary and Grapefruit Olive Oil Cake
This cake is fresh and light, with a hint of bitterness that makes it irresistible. And it's topped with grapefruit glaze that you don't want to skip.
Equipment
- 9-inch springform pan or 9-inch cake pan that is at least 2-inches deep
Ingredients
- 1⅔ c sugar
- 2 tbsp grapefruit zest
- 1½ tbsp fresh rosemary chopped
- 2 c (260g) all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 c extra virgin olive oil plus more for greasing the pan
- ⅔ c milk
- 3 large eggs
- ⅓ c grapefruit juice
grapefruit glaze
- ⅓ c grapefruit juice
- 2 c confectioners sugar
Instructions
- Plan ahead: This cake needs to cool to room temperature (and preferablely overnight) before serving.
- Heat oven to 350°F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
- In a medium bowl, combine the sugar, grapefruit zest, and rosemary. Using your fingers, rub the zest and rosemary into the sugar until fragrant. Add the flour, salt, baking powder, and baking soda and whisk together.
- In a large bowl, whisk together the oil, milk, eggs, and grapefruit juice. Fold in the dry ingredient and then scrape the batter into the prepared pan.
- Bake until the top is deeply golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. Let the cake cool completely in the pan, 1-2 hours.
- Once cake is cooled, prepare the glaze by mixing together the grapefruit juice and confectioners sugar in a small bowl. Run a butter knife around the edges of the cake and release the sides. Move cake to serving plate and pour glaze over the cake. Allow to sit for at least 30 minutes before serving so the glaze can absorb into the cake and set.