The first thing I do when I get home each day is take off my uncomfortable work clothes, pull on my sweats and a T-shirt, and cook. But today was a tad different, Chrissy and I took a romantic relaxing walk down to the beach to check out the sunset. Being cooped up in an office all day really makes me crave sunshine. Check out this post-sunset pic…
Remember those grapefruits I told you about? Well I found something else really amazing to do with them, thanks to Smitten Kitchen! She has such creative recipes and her Blood Orange Olive Oil Cake really got a lot of attention today, we couldn’t resist trying it out with our own little twist on things.
You: “Oh no you did not put grapefruit inside cake!”
Us: “Oh yes. We did.”
Boy, oh boy is Chris going to enjoy this one.
Do you want to know how to make it? Do ya? Ok.
Collect the zest from 2 grapefruits and combine it with the sugar. This fantastic zesty sugar made me wonder what else I could make with it. Hm…any ideas?
Grapefruit juice and yogurt mixture
+ Zesty Sugar
Whisk in eggs and olive oil.
Now you must supreme a grapefruit. I just learned that this is the fancy name for peeling and dissecting a segmented fruit. The ultimate goal is to get rid of the chewy membrane and end up with 1/4 in. chunks of lush citrus.
Mix together the dry ingredients. Add Dry –> Wet. Then fold your supremed pieces of grapefruit into the batter.
Bake and serve!
This cake was just the right amount of sweet and sour when we topped it off with some powder sugar and grapefruit compote. I can’t wait for breakfast!
Grapefruit Olive Oil Cake
From Smitten Kitchen – with a little of our own zest
- 3 ruby red grapefruits
- 1 cup sugar
- 1/2 cup plain yogurt
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Honey-grapefruit compote, for serving
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 grapefruits and place in a bowl with sugar. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.
Supreme a grapefruit.
Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.
Smitten Kitchen said to bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Ours was in for 50 and was a little bit too brown around the edges. Cool on a rack for 5 minutes.
Serve with powdered sugar and honey-grapefruit compote.
Honey-grapefruit Compote: Supreme 3 more grapefruits. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.
Little Yellow Note: Now go check out Smitten Kitchen for more awesome recipes like this one!
From the Little Yellow Kitchen,