So, you know how sometimes you’ll be talking to someone about cocktails or doing shots or some other similar nonsense, and you’ll mention tequila.
(Or rum/gin/whiskey/bourbon/red wine/Mike’s hard lemonade…
…but usually tequila.)
And all of a sudden their eyes glaze over, their skin turns pale, and their gag reflex becomes just a tad bit overactive as memories resurface from that one time in college they imbibed in five too many Long Island Ice Teas and then decided that just one more round of tequila shots couldn’t hurt. But oh, it could. It really could.
Especially coming back up again.
…that’s how I feel about grapefruit.
My once favorite citrus and I had a run-in on New Year’s Eve that involved absolutely zero alcohol and one really bad headache. I suffered through the headache for most of the morning, through lunch, and then decided to take an Advil. Which my body, apparently, wanted nothing to do with.
And so the poor innocent grapefruit that I had eaten mere moments before was really just in the wrong place at the wrong time. Try telling my taste buds that, though, because they are not having any of it. Last time I checked, they (along with my boyfriend) are still convinced that the grapefruit is at fault. Seriously, how annoying.
So what’s a girl to do when she has two grapefruits sitting on her kitchen table that her body won’t let her eat?
Well, she makes a cake out of them. Obviously.
An olive oil pound cake, to be precise.
One that you can feel totally good about eating for breakfast because, uh, it has fruit and OLIVE OIL in it. I can’t really imagine a better way to start the day. (And neither, apparently, could my coworkers because they demolished it during our 10AM lab meeting on Wednesday. As did my boss who spent like five minutes screaming about how it was one of his favorite cakes and brought him back to a year that he spent in Venezuela in college. Yeah, it’s that good.)
My one word of caution with this cake is that you do need to use an olive oil that actually tastes good. Something full-bodied and fruity.
I, for one, used an Argentinean olive oil made by Colavita which they sent to me, along with a few other varieties that I’ll also be posting about, to incorporate in my new year of health. This specific olive oil was a fan favorite at this fall’s New York Food and Wine Festival and has an intense fruity aroma and flavor. They suggest pairing it with soups, roasted fish, grilled veggies and red meat…but I thought it was just perfect in this cake. It’s currently on sale right now in the Colavita online store and they have been kind enough to offer up a 25% discount to all Eats Well With Others readers! Just enter in the code EWWO25 upon checkout.
And no matter what your feelings are on grapefruit (or tequila), you should make this cake this weekend. It’s the perfect way to get a little citrus sunshine in your life and methinks we could all use a little bit more of that.
Before I leave you for the weekend, I also just want to let all my NYC-area readers know about a cool event going on at the Whole Foods Market Midtown East location this coming Wednesday, January 16th from 5-6:30pm.. The co-founder and co-CEO of Whole Foods, John Mackey, will be doing a book signing for his new book – Conscious Capitalism: Liberating the Heroic Spirit of Business – which focuses on answering the question of how a company can do good while still doing good business and whether it’s possible to be an ethically conscious capitalist. Perhaps I’ll see some of you there!
Grapefruit Olive Oil Pound Cake
Yields one 9×5-inch loaf, adapted from The Smitten Kitchen Cookbook
For the cake
- 1 1/2 cups (190 grams) all-purpose flour, plus more for pan
- 2 tbsp freshly grated grapefruit zest (from 1-2 large grapefruits)
- 1/2 cup granulated sugar
- 1/2 cup raw or turbinado sugar (or use more granulated sugar)
- 1/2 cup olive oil
- 2 large eggs, at room temperature
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 2 tbsp grapefruit juice
- 1/3 cup buttermilk
For the syrup
- 2 tbsp granulated sugar
- 1/3 cup grapefruit juice
For the glaze
- 1 cup confectioners’ sugar
- 2 tbsp grapefruit juice
- pinch of salt
- Heat the oven to 350. Butter and flour a 9×5-inch loaf pan.
- In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time and whisk until combined. Scrape down the bowl.
- Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup combine 2 tbsp grapefruit juice and buttermilk. Add the flour and the buttermilk mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.
- Spread the batter in the pan and rap the pan on the counter a few times to make sure there are no air bubbles. Bake for 45 minutes to 1 hour, or until a tester inserted comes out clean.
- For the syrup, combine 2 tbsp 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 its pan before inverting it onto a rack. Poke holes in the cake with a toothpick or fork. Spoon or brush the grapefruit syrup over the cake. Let cool completely.
- For the glaze, combine the confectioners’ sugar, grapefruit juice and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of the cooled cake and allow to drizzle decoratively down the sides.