Olive Oil Cake :: Grapefruit, Almond, Buttermilk Recipe

Name: Olive Oil Cake :: Grapefruit, Almond, Buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 1 1/2 cups cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; scant 3/4 cups sugar; 1 tablespoon sugar; 3 eggs; 1 grapefruit, zest and juice; 1 teaspoon almond extract; 1/2 cup extra virgin olive oil; 1/4 cup sliced almonds; For the glaze:; 1 cup confectioner's sugar; 2-3 tablespoons freshly squeezed grapefruit juice

Servings: persons

For the cake:
1 1/2 cups cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
scant 3/4 cups sugar
1 tablespoon sugar
3 eggs
1 grapefruit, zest and juice
1 teaspoon almond extract
1/2 cup extra virgin olive oil
1/4 cup sliced almonds
For the glaze:
1 cup confectioner's sugar
2-3 tablespoons freshly squeezed grapefruit juice

1
Preheat oven to 350 degrees. Butter and flour a loaf pan, set aside.
2
Whisk together flour, baking powder and salt. In a separate bowl whisk buttermilk, sugar, eggs, grapefruit zest and almond extract. Working in small batches, add dry ingredients to the wet, whisking to combine. Slowly pour olive oil into the batter, folding with a rubber spatula to incorporate.
3
Pour batter into loaf pan, and bake for 50 minutes or until a knife comes out clean.
4
While the cake is cooking, make a grapefruit syrup by juicing the zested grapefruit (reserve 3 tablespoons of its juice for later). Pour the rest (1/3-1/2 cups) into a small sauce pan with 1 tablespoon sugar. Heat over medium-low heat until sugar is dissolved. Remove from heat.
5
When finished, let the cake cool in the pan for 10 minutes. Place cooling rack on top of a baking sheet, and turn out the cake onto the rack. Using a kabob stick or a butter knife, pierce the cake with 10-12 small holes, not piercing through to the bottom. While cake is still hot, pour the grapefruit syrup overtop and allow syrup to run into the holes. Cool completely.
6
Make glaze by stirring 2 tablespoons grapefruit juice into 1 cup confectioners' sugar. Add additional tablespoon or juice if needed.
7
Pour glaze over the cooled cake and immediately top with sliced almonds.

1259

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake:, 1 1/2 cups cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Olive Oil Cake :: Grapefruit, Almond, Buttermilk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Cake :: Grapefruit, Almond, Buttermilk

How did you like this recipe?

Frequently Asked Questions