Thursday, 9 February 2012
As I was dusting off my bundt tin this morning, I realised that the last time I'd used it was to make the Ginger Root Bundt Cake. In that post, I wrote about taking my friend Helen for a bon voyage lunch at Dinner. I gave her a slice of the cake on that blustery November day.
Chance has it that today we had our welcome home lunch, as she flew in yesterday from Hong Kong. So I wrapped a slice of this up for her and took it with me - a full circle of cake, literally and metaphorically.
Once again we had a delicious lunch. We followed the foodie hordes to the tiny Pitt Cue Co in Soho, which opened a few weeks ago after running a very successful food truck last summer. They say it's the best American style BBQ in London. I had some incredibly tender pork ribs (the St Louis ribs) with some creamy mash, a little slaw, some pickles and a hunk of charred sourdough. I was covered in sauce and made an absolute mess.
Despite being stuffed we shared the bourbon and salted caramel sticky toffee pudding & ice cream. It was seriously good, probably the best I've ever had. Their dessert menu doesn't seem to be fixed, but if you go and they mention it - pounce.
This bundt was born out of my desire to try baking with grapefruit, mainly inspired by Kaitlin. I've commented on several of her posts like this or this saying I really should try it out. So here I am.
Before this my main use for grapefruit was eating it for breakfast. Usually I jazz it up by sprinkling caster sugar over the top and blasting it with the blow torch to create a crackly caramel topping. I made this cake early this morning (as I had to make and photograph it before the aforementioned lunch) so I had the other grapefruit (as you can see in the 2nd photo) and remaining yogurt for breakfast, which felt quite neat.
This recipe popped up in my reader a few days ago. It's from a beautiful blog, The Yellow House. I particularly liked that you start by rubbing the zest into the brown sugar to release the oils (as in the photo above). In the end, it's a very light and fluffy cake. It's not very sweet but, as Sarah said, quite "zingy and earthy". The fruity olive oil comes through clearly, as does the characteristic grapefruit. I can smell the wholemeal flour (is that weird? Do other people smell it even if they can't taste it?).
I think it would be perfect as part of a weekend brunch spread - or for second breakfast, elevensies or afternoon tea (yes, I do eat like a hobbit).
Grapefruit Olive Oil Cake
(adapted from the The Yellow House, who adapted from Melissa Clark)
180g light brown sugar
50-100ml plain yogurt
180ml extra virgin olive oil
115g plain flour
85g wholemeal flour
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
2 tbsp icing sugar
Preheat the oven to 180C/350F. Carefully butter the bundt mould (especially the bottom), dust with flour then tap to remove the excess. Zest both grapefruit into a big bowl. Add the sugar and rub the two together as if you're making pastry (this releases the oils from the zest) and make sure there are no lumps. Sift the flours, baking power, bicarbonate and salt together into another bowl.
Juice one grapefruit into a measuring cup - hopefully this will be between 65-100ml (if not add some from the other fruit). Top up with the yogurt to 165ml. Add to the zest/sugar mix and whisk until combined. Pour in the olive oil, whisk, then add the eggs and whisk again until silky smooth. Tip the flour into the bowl and fold in with the whisk until everything is combined - don't overwork. Pour into the tin and put into the oven. Bake until golden brown and a skewer/toothpick comes out clean from the middle - mine took 35 minutes, but it could be up to about 50.
Leave to cool on a rack for 10 minutes or so then turn out - I put a plate or rack on top then flip over. You might need to give it a tap. Stir the icing sugar with a bit of leftover grapefruit juice until it's thick and smooth. Drizzle over the top of the cooled cake.
(Serves about 6-8)