Gluten-Free Grapefruit and Orange Olive Oil Cake

Name: Gluten-Free Grapefruit and Orange Olive Oil Cake
Total time: PT0D0H0M
Yield: serves 8
Ingredients: Butter, for greasing; 3 ⁄ 4 cup plus 2 tbsp. sugar; 1 ⁄ 4 cup water; 4 tsp. orange zest, plus 1/3 cup fresh juice with pulp; 2 tsp. pink or red grapefruit zest, plus 1/4 cup fresh juice with pulp; 2 ⁄ 3 cup full-fat Greek yogurt; 1 ⁄ 3 cup olive oil; 1 egg; 2 ⁄ 3 cup brown rice flour; 1 ⁄ 3 cup almond flour; 1 ⁄ 3 cup coarsely ground yellow cornmeal, preferably Bob’s Red Mill; 1 ⁄ 4 cup potato starch; 2 tbsp. tapioca starch; 1 tbsp. baking powder; 1 tsp. ground mace; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 4 cup sliced almonds

Serves
serves 8

HELEN ROSNER

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal.

Ingredients

Butter, for greasing
³⁄₄ cup plus 2 tbsp. sugar
¹⁄₄ cup water
4 tsp. orange zest, plus 1/3 cup fresh juice with pulp
2 tsp. pink or red grapefruit zest, plus 1/4 cup fresh juice with pulp
²⁄₃ cup full-fat Greek yogurt
¹⁄₃ cup olive oil
1 egg
²⁄₃ cup brown rice flour
¹⁄₃ cup almond flour
¹⁄₃ cup coarsely ground yellow cornmeal, preferably Bob’s Red Mill
¹⁄₄ cup potato starch
2 tbsp. tapioca starch
1 tbsp. baking powder
1 tsp. ground mace
¹⁄₂ tsp. kosher salt
¹⁄₄ cup sliced almonds

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Instructions

Step 1

Heat oven to 350°. Butter an 8” springform pan and set aside. Bring 1⁄3 cup sugar and the water to a boil in a 1-qt. saucepan; cook until sugar is dissolved, 1-2 minutes. Stir in half each orange and grapefruit zest, and 2 tbsp. each orange and grapefruit juices; set syrup aside.

Step 2

Whisk remaining sugar, zest and juices, plus yogurt, oil, and egg in a bowl until combined. In a separate bowl, whisk rice and almond flours, cornmeal, potato and tapioca starches, baking powder, mace, and salt until combined; make a well in the center. Whisk in yogurt mixture until a smooth batter forms. Pour into prepared pan and sprinkle with sliced almonds. Bake until cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 45-50 minutes. Using a toothpick, poke holes all over top of cake and drizzle with syrup. Let cool completely before serving.

Heat oven to 350°. Butter an 8” springform pan and set aside. Bring 1⁄3 cup sugar and the water to a boil in a 1-qt. saucepan; cook until sugar is dissolved, 1-2 minutes. Stir in half each orange and grapefruit zest, and 2 tbsp. each orange and grapefruit juices; set syrup aside.
Whisk remaining sugar, zest and juices, plus yogurt, oil, and egg in a bowl until combined. In a separate bowl, whisk rice and almond flours, cornmeal, potato and tapioca starches, baking powder, mace, and salt until combined; make a well in the center. Whisk in yogurt mixture until a smooth batter forms. Pour into prepared pan and sprinkle with sliced almonds. Bake until cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 45-50 minutes. Using a toothpick, poke holes all over top of cake and drizzle with syrup. Let cool completely before serving.