Grapefruit and honey cake

Excerpted from “Molto Batali” (Ecco, $29.99).

Photo by dot r.

PREP TIME

35

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons plus 1/4 cup finely ground fresh breadcrumbs

  • 2

    medium grapefruits

  • 1/4

    cup extra-virgin olive oil

  • 4

    large eggs, at room temperature

  • 1

    teaspoon salt

  • 1/2

    cup sugar

  • 1/4

    cup honey

  • 11/2

    cups flour

  • 2

    teaspoons baking powder

Directions

1 Heat the oven to 350. Lightly oil a 9-inch round cake pan with tall sides; dust it with 3 tablespoons breadcrumbs. 2 Using a rasp grater, zest both grapefruits. Juice one of the grapefruits to yield 3/4 cup juice. In a small bowl, combine the zest, juice and olive oil. Set aside. 3 Beat the eggs and salt in a large bowl with an electric mixer until frothy and light. Slowly beat in the sugar and honey; continue to mix until pale and thick, about 2 minutes more. 4 Sift together the flour, the remaining 1/4 cup breadcrumbs and the baking powder in a separate bowl. Gradually beat the dry ingredients into the egg mixture. Fold in the citrus zest mixture until incorporated. 5 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 50 minutes. Let the cake cool in the pan on a wire rack, 10 minutes. Then remove it from the pan; let it cool to room temperature. Nutrition information per serving (for 10 servings): 249 calories, 8 g fat, 1 g saturated fat, 74 mg cholesterol, 40 g carbohydrates, 5 g protein, 407 mg sodium, 1 g fiber

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