Pamplemousse Cake

• 2 c all purpose flour
• 1 ¾ c granulated sugar
• 1 ½ tsp kosher salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ⅓ c extra virgin olive oil
• 1 ¼ c whole milk
• 3 large eggs
• 1 ½ tbsp grapefruit zest
• ¼ c grapefruit juice, freshly squeezed
• ¼ c liqueur of choice (Cointreau, St. Germain, or Bourbon all pair nicely)
• 1 large grapefruit, zested and juiced
• ¾ c local honey

Preheat the oven to 350°F.

Butter a 9” baking pan.

In a medium mixing bowl, combine flour, sugar, salt, baking soda, and baking powder. Mix well with a wooden spoon or whisk.

In a separate bowl, combine extra virgin olive oil, milk, eggs, grapefruit zest and juice, and liqueur of choice. Whisk well.

Add the dry ingredients to the wet ingredients and gently whisk until just combined and pour into the prepared baker. Bake for approximate 60 minutes.

While the cake bakes, prepare the glaze by bringing the grapefruit zest, juice and honey to a light simmer on the stove top over medium low heat.

Allow the cake to cool 30 minutes before glazing and serving.

Recipe developed by Chef Anna Rossi @annarossiofficial