Updated Dec 7, 2018Chatelaine
1 1/2 cups
red grapefruit zest
extra-virgin olive oil
red grapefruit juice
red grapefruits, peeled and segmented
- POSITION oven rack in lower third of oven, then preheat to 350F. Oil and flour a 9-in. springform pan, then line bottom with parchment paper.
- WHISK flour, baking soda, baking powder and salt in a medium bowl. Transfer to a sifter.
- RUB sugar and grapefruit zest with fingers in a large bowl. Beat in eggs with a hand mixer on medium-low until light and foamy, about 4 min. Beat in oil, milk and grapefruit juice, then sift in flour mixture while beating until combined. Scrape into prepared pan and bake in lower third of oven until cake pulls away from the edge and cake tester inserted into the centre comes out clean, 45 to 50 min. Let cool in pan on a rack for 10 min.
- GLAZE: Stir grapefruit juice and sugar in a small saucepan and bring to a boil. Boil for 5 min. Poke holes all over top of cake. Brush with syrup. Remove cake from pan and remove base. Let cool completely. Top with grapefruit rounds before serving.
NutritionCalories 362, Protein 5 g, Carbohydrates 51 g, Fat 16 g, Fibre 1 g, Sodium 184 mg. Good source of vitamin C
Chatelaine Basics: How to segment an orange