Tuesday, January 14, 2014

grapefruit olive oil pound cake

i continue to ruin my favorite white tshirts with olive oil. 

Grapefruit Olive Oil Pound Cake

this is a delight in a loaf pan,
a simple cake perfumed with grapefruit tang and softened with olive oil. 

1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
2 tbsp finely grated grapefruit zest (from 1-2 grapefruits)
1/2 cup olive oil
2 large eggs
2 tbsp grapefruit juice
1/3 cup buttermilk

2 tbsp sugar
1/3 cup grapefruit juice

1 cup confectioners' sugar
2 tbsp grapefruit juice
pinch of table salt

preheat oven to 350 degreesF. butter and flour a 9x5 inch loaf pan. 
in a large bowl, rub the grapefruit zest into the sugars with your fingertips to help release all the grapefruit flavor. whisk in the oil until smooth. add the eggs one at a time, and whisk until combined. scrape down the sides. 
combine the flour, baking powder, baking soda, and salt in a second bowl. in a liquid measuring cup, combine 2 tbsp of grapefruit juice and buttermilk. add the flour and buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour. 
spread batter in pan, rap the pan on the counter to release trapped air bubbles. bake for 45 minutes to 1 hour, until a tester comes out clean. 
syrup: combine 2 tbsps of 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 the pan before inverting it onto a rack set over a tray. poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over cake. let the cake cool completely while it absorbs the syrup. 

make glaze: combine the confectioners sugar, grapefruit juice, and pinch of salt in a bowl and whisk until smooth. pour over the cooled cake. 

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