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Orchids + Sweet Tea
Grapefruit Olive Oil Cake with a Raspberry Compote
This beautiful citrus and olive oil cake makes an elegant and sophisticated dessert or snack.
1 hr 15 min
TOTAL TIME
692
CALORIES
$1.66
PER SERVING
Ingredients
17 INGREDIENTS
8 SERVINGS
1 1/4 cups cane sugar
1/2 tsp sea salt
1/4 cup filtered water
1 1/2 tsp grapefruit juice
1 1/2 tsp lemon juice
1 tbsp baking powder
powdered sugar
sifted
1 tbsp grapefruit zest
1/2 cup unsalted butter
softened at room temp
3 large eggs
at room temp
1/2 cup organic cane sugar
2 1/2 cups all-purpose flour
2 cups raspberries
fresh or frozen
1 cup buttermilk
1 tsp vanilla extract
1 tsp vanilla extract
3/4 cup extra virgin olive oil
Directions
16 STEPS
15 min
PREP TIME
1 hr
COOK TIME
1 hr 15 min
TOTAL TIME
View Directions on Orchids + Sweet Tea
Health Info
Macros
82g
CARBS
37g
FAT
8g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is Olive Oil Cake?
Can I use any type of olive oil?
What other ingredients do I need?
Do I need any special equipment?
Can I make any substitutions for dietary preferences?
What can I do if the batter is too thick or thin?
How can I prevent the cake from sticking to the pan?
How should I store leftovers?
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