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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
- 1 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
Preparation
Step 1
steps
ingredients per step
instructions
3 tablespoons finely ground Fresh Breadcrumbs
Note: Mario did this recipe slightly differently on air, but for best results please follow the below steps. Preheat the oven to 350F. Oil a 9-inch round cake pan with tall sides, and dust it with the 3 tablespoons breadcrumbs.
2 medium Grapefruits
1/4 cup Extra Virgin Olive Oil
Using a 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.
4 large Eggs at room temperature
1 teaspoon Salt
1/2 cup Sugar
1/4 cup Honey
In a large bowl, beat the eggs and salt with an electric mixer until frothy and light. Slowly beat in the sugar and honey, and continue to mix until pale and thick, about 2 minutes more.
1 1/2 cups All-Purpose Flour
1/4 cup finely ground Fresh Breadcrumbs
2 teaspoons Baking Powder
In a separate bowl, sift the flour, the remaining 1/4 cup breadcrumbs, and the baking powder together. Then gradually beat the dry ingredients into the egg mixture. Fold in the citrus zest mixture until just incorporated.
Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Note: poke your cake with a cake tester or toothpick ten minutes before bake time is over to check results. Let the cake cool on a wire rack for 10 minutes. Then remove it from the pan and let it cool to room temperature.
steps
ingredients per step
instructions