Bellucci Extra Virgin Olive Oil Grapefruit Cake with Dark Chocolate
Serves 8 TO 10
Ingredients:
- Unsalted butter, for the pan
- 3⁄4 cup fresh-squeezed grapefruit juice
- 1 1⁄2 tablespoons freshly grated grapefruit zest
- 1⁄2 cup whole-milk plain yogurt
- 3 large eggs
- 2⁄3 cup Bellucci Extra Virgin Olive Oil
- 3⁄4 cup granulated sugar
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄4 teaspoons kosher salt
- 4 ounces bittersweet chocolate, finely chopped
- 1 1⁄2 cups confectioners’ sugar
- Crème fraîche, for serving (optional)
Directions
1. Preheat the oven to 350°F. Butter a 9-x-5-inch loaf pan.
2. Add 1⁄2 cup of the grapefruit juice to a small saucepan set over medium heat. Bring to a simmer and reduce the juice by half. Cool slightly.
3. In a medium bowl, combine 1 tablespoon grapefruit zest, yogurt, eggs, olive oil, and reduced grapefruit juice. Whisk to mix well.
4. In a large bowl, add the granulated sugar, flour, baking powder, baking soda, and salt. Whisk to combine.
5. Add the wet ingredients to the dry ingredients. Mix until everything is well blended. Stir in the chocolate.
6. Pour the batter into the prepared pan and place in the hot oven. Bake for 50 to 55 minutes, until the cake is brown, set and springs back gently when pressed.
7. While the cake is baking, prepare the glaze. In a bowl, combine the remaining 1⁄2 tablespoon grapefruit zest with the remaining 1⁄4 cup of grapefruit juice. Slowly add the confectioners’ sugar while stirring. Continue until well mixed.
8. Let the cake cool in the pan for 5 minutes before removing the cake and cooling on a wire rack.
9. When cooled to room temperature, place the cake on a serving platter and drizzle with half the glaze. Reserve the rest of the glaze for serving along with the sliced cake. Serve with crème fraîche, if desired.
The cake can be made 1 day in advance.
Grapefruit White Chocolate Cake
Music: Shouei by Yasmine Hamdan
The yogurt and oil in this cake keep it super moist, while the fresh grapefruit perfectly pierces the cocoa butter creaminess of the white chocolate. Coloring the ganache is optional but adds a beautiful sunset gloss. This cake lasts in the fridge for 4-5 days but will be gone much sooner. Makes a great celebration cake for grapefruit lovers.
INGREDIENTS
For the cake:
½ cups (180g) all purpose flour
2 tsp baking powder
½ tsp kosher salt
3 eggs
1 tsp pure vanilla extract
1 cup (200g) sugar
1 cup (240ml) whole milk yogurt
Zest of 1 whole grapefruit
½ cup (120ml) sunflower oil (or any neutral oil)
For the white chocolate ganache:
½ cup (120ml) heavy cream
10.5oz (300g) white chocolate
1 tsp fresh grapefruit juice
Grapefruit segments to decorate (optional)
1. Combine the flour, baking powder, and salt in a bowl. Blend the eggs, vanilla, sugar, yogurt, grapefruit zest, and oil well. Mix in dry ingredients. Bake at 350F / 180C for 40 minutes.
2. Add cream to white chocolate. Melt in microwave or a double broiler. Then whip together with grapefruit juice until light and creamy. Mix in food coloring if desired.
3. Once cake is completely cool, half and ice with ganache. Refrigerate before serving. Will keep for 4-5 days in the fridge but it won’t last that long :).
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How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
This episode is all about covers — Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!
The book is out Nov. 8 and is available for preorder now through this link:
What’s for Dessert is a whole-hearted celebration of sweet flavors featuring over 100 recipes for all kinds of desserts from chilled and frozen desserts to those made on the stovetop and in the oven. What they all have in common is a streamlined approach and a new-classic feel. Preorder your copy now!!!
#Cake #ClaireSaffitz #Dessert
Blood Orange and Olive Oil Upside-Down Cake
Special Equipment:
10-inch springform pan, stand or hand mixer
Extra-virgin olive oil for the pan
4-medium blood oranges (about 1 1/2 lb / 680g)
1 1/3 cups sugar (9.3 oz / 263g)
1 1/3 cups cake flour (5.5 oz / 156g)
1/2 cup semolina flour (2.8 oz / 82g)
2 teaspoons baking powder (0.28 oz / 8g)
1/2 teaspoon Diamond Crystal kosher salt
3 tablespoons Grand Marnier (1.5 oz / 43g)
1 tablespoon finely grated orange zest
1 teaspoon orange blossom water or vanilla extract
3 large eggs (5.3 oz / 150g)
1 1/4 cups extra-virgin olive oil (9.9 oz / 280g)
Plain whole-milk yogurt, lightly sweetened for serving
Video Breakdown
0:00 Start
0:01 How To Make Blood Orange and Olive Oil Upside-Down Cake
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make ★Gluten Free★ Grapefruit Polenta Cakeグレープフルーツポレンタケーキ
ingredients
125g unsalted butter (room temperature)
70g granulated sugar
30g light brown sugar
2 eggs
55g polenta (corn meal)
4g baking powder
110g ground almond
18 centimeter diameter cake tin lined cooking paper
Grapefruit segments
Place on the top of cake neatly
Preheated oven at 170 ℃ bake for 45 minutes until the skewer comes out clean
Poke with a skewer
Grapefruit syrup
100 ml grapefruit juice
30g granulated sugar
Boil until sugar dissolves
30g icing sugar
1~2 tbsp grapefruit syrup
Dessert Recipe: Bruleed Grapefruit by Everyday Gourmet with Blakely
Looking to satisfy that sweet tooth FAST andddd not eat something too horrible for you? Try my delicious bruleed grapefruit! It's only two ingredients but absolutely delicious. Plus, you won't feel bad about eating it! Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to Everyday Gourmet with Blakely for more delicious recipes and videos! For the complete recipe go to !