Cook the Book: Olive Oil Citrus Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 8 servings glaze 
• 5 ounces cake flour (you will sift it later)
• 3.3 ounces powdered sugar 
• 3  eggs at room temperature
• 1 tablespoon granulated sugar ()
• 2 tablespoons grapefruit juice freshly squeezed
• 1  lime 
• 0.3 teaspoon lemon infused olive oil 
• 1  lemon zest 
• 1 cup olive oil extra virgin extra-virgin
• 1  orange zest 
• 0.3 teaspoon sea salt fine
• 1.5 teaspoons vanilla extract pure

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• blender
• plastic wrap
• baking pan
• stand mixer

Directions

1. Preheat the oven to 350° F. Using a paper towel, coat a 9-inch by 2-inch round baking pan with olive oil, then sprinkle it with about 1 tablespoon of granulated sugar.
2. To make the cake, sift flour, baking powder, and salt together twice. Using a handheld mixer or stand mixer with the whisk attachment, beat the eggs, sugar, and zests on high speed for 5 minutes, until the eggs are thickened and lighter in color.
3. Add the vanilla and lemon oil. Turn the mixer down to medium-low speed and drizzle the olive oil into the batter, pouring slowly along the edge of the bowl.
4. Add the flour and mix on low speed until just incorporated.
5. Pour the batter into the prepared pan.
6. Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.
7. To make the glaze, sift the confectioners' sugar into a small bowl.
8. Add the grapefruit juice and whisk to combine.
9. Pour the glaze over the cooled cake.
10. Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.