GRAPEFRUIT TEA CAKE
BY AMANDA DELAURA
Makes 1 loaf
1 cup sugar
Zest of 1 whole grapefruit
1/2 tsp vanilla extract
1/2 cup ricotta
1/2 cup sour cream
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/3 cup sugar
Juice of 1 whole grapefruit
1/2 cup powdered sugar
1 Tbsp milk
1 tiny pinch cardamom (about 1/16 tsp)
Preheat the oven to 350ºF. Spray a loaf pan with olive oil or non-stick spray and set aside.
In small bowl combine sugar and zest. Pinch with hands, until fragrant. Whisk in eggs, vanilla, sour cream & ricotta.
In a second bowl, sift together the flour, baking powder and salt. Add to batter and mix with the whisk. Slowly fold in olive oil with a spatula.
Pour the batter into the prepared loaf pan and bake for about 60 to 65 minutes, or until cake tester inserted into center comes out clean.
Meanwhile, cook the grapefruit juice and sugar in a small pan over medium heat until it sugar dissolves, mixing constantly for two to three minutes. Set aside.
When the cake is done, let it cool in the pan for 10 minutes. Carefully place onto a cooling wrack. While it is still warm, cut into top of cake with butter knife, 8-10 times. Slowly brush the grapefruit juice mixture over the cake & allow it to soak in. You'll want to do this slowly and work in batches as it may take several minutes for the cake to absorb all of the liquid. Cool completely.
For the glaze, combine the last three ingredients in a small bowl with a spoon or fork and pour over the cake once cooled. Let harden. Serve with earl grey tea and enjoy!
NOTE: This recipe is so delicious! And it's a product of COVID. In the summer of 2020 I lived on my father's property in Malibu that had citrus trees and a small lovely little garden. I couldn't keep up with the production of grapefruits so I started perfecting this recipe almost ever single week. Eventually I made it so often, my family told me I had to stop, or else they'd "get fat". So you've been warned! Ha!! I hope you enjoy it as much as we did. I hope you feel free creative and top the loaf while the glaze is still wet with some chopped and roasted pistachios. Or fold some pistachios into the batter before baking to add flavor and texture. And garnish the entire thing with crumbled dried (and edible) rose petals and enjoy.