Rosemary & Grapefruit Olive Oil Cake
Makes one 23cm cake or two sponge cakes
1 small grapefruit (325gm)
2½ cups sugar
3 cups (375 g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2–3 Tbsp. chopped fresh rosemary (dependent on the herb potency you want)
6 Tbsp. Juno Rosemary infused olive oil
Icing sugar to decorate
- Preheat oven to 350° F. Grease and flour a 23cm round cake tin and set aside.
- Slice a small amount off the bottom and top of the grapefruit to reveal the flesh. In a small pot, cover the grapefruit with water and bring to the boil. Cook for about 1 minute and drain off the water. Repeat the boiling, cooking, and draining twice more.
- Put the blanched grapefruit, 1 cup sugar, and 3 cups water into the small pot and cook over a medium heat for about 20 to 30 minutes. Stir frequently until sugar is dissolved and the grapefruit rind is tender.
- Remove the grapefruit from the liquid to cool and save the liquid for later to finish off the cake.
- In a bowl, sift the flour, baking powder, baking soda, salt, then add the chopped rosemary. Set aside.
- When grapefruit is cool, cut in half and scoop the flesh into a food processor. Scrape the white pith from the rind and discard.
- Add the grapefruit rind into the food processor. Add the eggs and pulse until the grapefruit is a chunky purée.
- Add the remaining 1½ cups sugar and the Rosemary infused olive oil to the food processor. Blend to combine. Add the dry ingredients in two batches briefly pulsing to bind. Do not over mix.
- Pour the mixture into the prepared baking tin.
- Bake 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place tin on a wire rack.
- Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing from the pan to cool completely.
- Sift a generous amount of icing sugar over the top and serve with mascarpone cream.