makes
3
prep
5 minutes
cook
40 minutes
difficulty
Easy
makes
3
serves
preparation
5
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 375 g (3 cups) unbleached all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp flaky sea salt
- 3 tsp herb de Provence
- 385 g (2 cups) sugar
- ½ cup fresh grapefruit juice (see Note)
- 1½ tsp rosewater (concentrate)
- 220 g (1 cup) good olive oil
- 240 g (1 cup) buttermilk
- 3 eggs, for glaze
- 125 g (1 cup) powdered sugar, plus more to thicken if needed
- 2 tbsp grapefruit juice
- ⅛-¼ tsp rosewater, to taste
This recipe makes 3 small bundt cakes or 2 x 20 cm cake layers.
Cooling time 10 minutes
Instructions
Heat oven to 350ºF (180ºC). Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.
In a mixing bowl whisk together the flour, baking powder, baking soda, salt, herb de Provence, and sugar. In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rosewater and eggs. Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not overmix.
Pour the batter about ⅔ way up the sides of your cake tins or pan and bake for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn't be wet or goopy.
Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
Meanwhile whisk together your glaze. In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. Alternately, you can thin it with additional juice or cream as needed. Spoon the glaze over your cake. And enjoy!
Note
• Orange juice can be substituted for grapefruit.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.