Grapefruit Olive Oil Pound Cake {splurge}

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When Deb Perelman of smitten kitchen announced of a cookbook release date, I immediately wanted a round-of-applause. But since it was just me, alone, looking at my computer, that thought merely turned into a smile; no other food blogger was overdue to create something for bookshelves.  I knew that the book would be full of gems, and I was right.

Deb has been blogging since 2006 from her tiny New York City apartment.  Her logical, technique-saavy approach to food, along with out-of-box, yet familiar flavor combinations is what I think makes her recipes so likeable.  That and that they are tried and true; you can trust them. When I finally got my hands on a copy, I knew immediately that good things were to come.  Pages were mentally bookmarked, grocery lists were written and good smells enveloped my kitchen.

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Page 241 immediately stood out.  With the chance to put grapefruit in anything (and give myself the satisfaction of using an eponymous ingredient), behold, loaf cake!  



I chose a day to make this when I knew I didn't have much going on.  I wanted the process to be pleasant, unmarked by trying to cook 4 other things simultaneously.  I just wanted to bake a cake and then sit down with it and tea.  



I did just that, and was once again smitten with Deb's kitchen.

 

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Recipe from The Smitten Kitchen Cookbook

INGREDIENTS: (makes 1 loaf cake)

For the cake:

  • 1 1/2 cups (190 grams) all-purpose flour, plus more for pan
  • 2 tbsp freshly grated grapefruit zest (from 1-2 large grapefruits)
  • 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 temperature
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp table salt
  • 2 tbsp (30 ml) grapefruit juice
  • 1/3 cup (80 ml) buttermilk

For the syrup:

  • 1 cup (120 grams) confectioners' sugar
  • 2 tbsp grapefruit juice
  • pinch of salt

For the glaze:

  • 2 tbsp granulated sugar
  • 1/3 cup (80 ml) grapefruit juice

- Preheat the oven to 350. Butter and flour a 9x5-inch loaf pan.
-In a large bowl, rub the grapefruit zest into the sugars with your fingertips to release oils and whisk in the olive oil until smooth. Add the eggs one at a time and whisk until combined. Scrape down the bowl.

-In a second bowl, combine the flour, baking powder, baking soda, and. In a liquid measuring cup combine 2 tbsp grapefruit juice and buttermilk. Add the flour and the buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour.
-Spread the batter in the pan and bang the pan on the counter a few times to remove air bubbles. Bake for 45 minutes to 1 hour, or until a tester inserted comes out clean.

-For the syrup, combine 2 tbsp sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.
-When the cake is finished, let it cool for 10 minutes in its pan before inverting it onto a rack. Poke holes in the cake with a fork. Brush the grapefruit syrup over the cake and let cool completely.

-For the glaze, combine the confectioners' sugar, grapefruit juice and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of the cooled cake and allow to drizzle decoratively down the sides.

PRINT HERE!