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Grapefruit + Cardamom Olive Oil Cake

Grapefruit + Cardamom Olive Oil Cake

Chelsea Colbath
A tender, moist, subtly grapefruit + cardamom flavored olive oil cake made with honey and almond meal for extra flavor and texture. Serve this simple cake with tea for a snack, or dress it up with whipped cream and grapefruit segments for a pretty dessert.
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Time 45 minutes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1/2 cup honey
  • 1 Tablespoon grapefruit zest from 1 large grapefruit
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 eggs
  • 1 cup all-purpose flour preferably organic + unbleached, if possible
  • 1/2 cup almond meal*
  • 1 1/2 teaspoons aka 1/2 Tablespoon baking powder
  • 1 teaspoon ground cardamom**
  • 1/4 teaspoon salt

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with olive oil (or line with parchment paper) and set aside.
  • 2. Put olive oil, honey, grapefruit zest and juice, and eggs into a bowl and whisk to combine. Add all remaining ingredients and stir until just combined.
  • 3. Pour batter into prepared pan, and bake for 35-45 minutes, depending on the shape/size of your loaf pan. In my standard-sized metal loaf pan this cake took just over 35 minutes, in the glass one pictured above it took close to 45 to be cooked through. Cake is done when fully golden brown and no longer wet in the center. A toothpick inserted into the middle should come out clean.
  • 4. Let cake cool slightly before slicing and serving warm, or cool completely and store in a sealed container at room temperature for up to 5 days. Serve plain or, if desired, add a dollop of full-fat greek yogurt, whipped cream, or creme fraiche and a spoonful of grapefruit segments on top.

Notes

*I find the best price for almond meal at Trader Joe's, though it's sold at most major grocery stores, sometimes in the 'natural foods' section, sometimes just in the baking aisle. You can also make your own by pulsing almonds in the food processor until they form a fine meal. Just be careful you don't pulse too long, or they'll turn into almond butter!
**The cardamom adds a subtle flavor to this cake; if you don't have any or aren't a fan of cardamom, I think an equal amount of dried ginger would be great here!