With moving house and having our gas supply cut, baking was very much on the back burner for a while. When we were up and running again I kept thinking of this beautiful grapefruit olive oil cake that we first made when our friend Hugh came for brunch, and haven’t has cause to make again until now – the day we celebrate having an oven again.
This cake really and truly is one of the most magnificent things I’ve ever made. The grapefruit juice and zest make an amazing flavour, and the glaze makes a cake that has a perfectly crunchy outside and a wonderfully moist shell. I love it.
What you need for the cake
- 2 red grapefruits
- 1 cup sugar
- 1/2 cup almond / coconut milk
- 3 large eggs
- 2/3 cup olive oil
- 3/4 cup self raising flour
- 1 cup plain flour
- pinch of salt
What you need for the glaze
- 1/2 cup brown sugar
- 1/2 cup icing sugar
- 6 tbsp grapefruit juice
It’s really easy
- Pre heat the oven to 180 Degrees C and butter and flour a bundt tin
- Zest the 2 grapefruits into a bowl- I started with a fine grater, but that didn’t work well enough so I switched to a zester. If using a hand zester you will end up with long strips that need to be cut a little.
- Add the sugar to the bowl with the grapefruit zest and mix together with your fingers so the oil infuses the sugar.
- Half one of the grapefruits and squeeze its juice into a measuring jug. Top up the liquid with milk until you have 2/3 of a cup, pour the liquid in with the sugar and zest and whisk all together.
- When they are well mixed, whisk in the eggs and olive oil.
- In a clean and dry bowl mix together the flours and salt, making sure they are thoroughly combined, then gradually mix in the wet mixture, bit by bit. When it’s thoroughly combined pour into the bundt tin.
- Bake for 40 – 45 minutes. It seems like a long time but the mixture is very very wet and any less time leaves the cake very heavy and wet inside.
- While the cake is baking make the glaze by simply mixing all of the ingredients together until the sugars have dissolved.
- After 45 minutes check on the cake The top should be a lovely dark colour and the kitchen should have a delicate, wonderful, grapefruit smell. Carefully remove the cake from the oven and being really careful because it’s hot, remove it from the bundt tin. Pour a quarter of the glaze into the tin and then put the cake back in to top of it. Pour another quarter of the glaze on top of the cake in the tin. This will soak into the cake and give it a wonderful crispy, chewy crust.
- Put the cake in the oven for another 10 minutes until the sugar glaze crust has browned. It may become very dark in colour but don’t worry at all.
- Pour the remaining glaze over the top and leave to cool