recipe goodness :: {gluten-free} grapefruit olive oil pound cake

Grapefruit Olive Oil Cake

I’ve been on a bit of a bit of a citrus overload lately — not in a “I’ve had too much” overload, but in a “I can’t get enough” overload. So when two things happened at work — 1) I had to test Cup4Cup’s gluten-free flour as a potential product to sell in the Food52 Shop and 2) a co-worker came in raving about Smitten Kitchen’s Grapefruit Olive Oil Cake — I had just one more excuse to zest and lovingly squeeze one of nature’s winter gems. Before you run away after reading the word “gluten-free,” know that this recipe originally called for all-purpose flour, but worked beautifully with Cup4Cup’s gluten-free flour during this ingredient test. Win win for all the celiacs and non-celiacs in the world! Dessert is served.

Cake Time

Grapefruit Olive Oil Pound Cake
Slightly adapted from Smitten Kitchen

Cake
Butter and flour for the pan
2 TBS freshly grated grapefruit zest
1/2 cup (100 grams) granulated sugar
1/2 cup (95 grams) raw or turbinado sugar
1/2 cup (120 ml) olive oil
2 large eggs, at room temp
1 1/2 cups (190 grams) gluten-free Cup4Cup flour {or all-purpose}
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 TBS (30 ml) grapefruit juice
1/3 cup (80 ml) buttermilk or plain yogurt

Syrup
2 TBS granulated sugar
1/3 cup (80 ml) grapefruit juice

Glaze
1 cup (120 grams) confectioners’ sugar
2 TBS (30 ml) grapefruit juice
pint of salt

1. Heat oven to 350°. Butter and flour 9 x 5″ loaf pan.
2. In a large bowl rub grapefruit zest into the sugars with your fingertips to release the oils. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.
3. Combine flour, baking powder, baking soda and salt in a second bowl.
4. In a liquid measuring cup combine grapefruit juice and buttermilk or yogurt.
5. Add flour and liquid mixtures, alternating between them, to the oil-sugar mixture, beginning and ending with flour.
6. Spread the batter in pan, smooth the top and rap on the pan to release any air bubbles. Bake for 45 minutes – 1 hour, until a cake tester comes out clean.
7. Make grapefruit syrup — combine 2 tablespoons sugar with 1/3 cup grapefruit juice in a small sauce pan, and cook over low heat until sugar dissolves.
8. When cake is finished, let it cool 10 minutes in the pan before inverting on a cooling rack set over a tray. Poke holes in the cake with a skewer or toothpick, then brush or spoon syrup over the cake. Let the cake cool completely while it absorbs the syrup.
9. Make glaze — combine confectioners sugar, salt and grapefruit juice in a bowl, whisking until smooth. Pour glaze over the top of the cooled cake, and allow glaze to drizzle decoratively down the sides.

Grapefruit – Oh my God – glazing step by step

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