Grapefruit Olive Oil Cake
Ingredients
8 inch cake pan, buttered and floured, bottom lined with parchment
2 cups flour
1 teaspoon kosher salt
½ teaspoon baking soda
¾ teaspoon baking powder
2/3 cup fruity extra virgin olive oil
1 ¼ cups whole milk
3 large eggs
1 cup sugar
2 tablespoons grated grapefruit zest
2 teaspoons chopped fresh rosemary
1/3 cup fresh grapefruit juice
For bottom of pan:
8 thin slices of grapefruit
3 tablespoons butter
¼ cup sugar
1 Tablespoon grapefruit juice
1 sprig rosemary
Preparation
Topping: in a shallow skillet, heat butter, sugar, and grapefruit juice. Add rosemary and grapefruit slices and cook gently for 10 minutes. Remove grapefruit slices and arrange on bottom of prepared cake pan. Reserve syrup for later. Discard rosemary sprig.
Cake: Combine flour, salt, baking powder, and baking soda, set aside. In a mixing bowl add olive oil, milk, eggs, and sugar, and beat until blended, 3 minutes. Add grapefruit zest, chopped rosemary, grapefruit juice and mix until combined. On low speed, add flour mixture until smooth.
Pour batter carefully over grapefruit slices in cake pan, smoothing top. Bake in a 350 oven for 65-80 minutes until cake tester comes out clean. Cool 15 minutes and carefully turn cake out onto a cake plate, fixing any grapefruit slices that are out of place. Serve with remaining syrup.
