Olive Oil Citrus Cake

In my house, olive oil, zest and the juice from citrus, generally means - marinate the chicken breasts and light the BBQ.  However, today, I used these few ingredients in a whole new way.  In a cake!

The fusion of the citrus zest and the olive oil, mixing around in my kitchen aid, permeated my kitchen with the most wonderful scent.  I could not wait for this cake to emerge from the oven.

I am going to make this cake over and over again.  Next time, mini olive oil citrus cakes, anyone?

Olive Oil Citrus Cake
adapted from rustic fruit desserts
1 8" cake

ingredients:
cake
1 1/4 cups unsifted cake flour
1 tsp. baking powder
1/4 tsp. fine sea salt
3 eggs, at room temperature
1 Tbls plus 3/4 cup sugar
zest of 1 grapefruit
zest of 1 orange
zest of 1 lemon
1 1/2 tsp. vanilla extract
1/4 cup extra-virgin olive oil

glaze
3/4 - 1 cup confectioners' sugar
2 Tbls. freshly squeezed grapefruit juice

instructions:
• preheat oven to 350*.  using a paper towel, coat a 8" round baking pan with olive oil, then sprinkle with one tablespoon of sugar. set pan aside.
for the cake
• sift the flour, baking powder, and salt, twice.
• using your mixer with the paddle attachment, beat the eggs, sugar, and the zests on high speed for 5 minutes, until the eggs thickened.
• add the vanilla, turn the mixer down to low speed and add the olive oil into the batter, pouring slowly along the edge of the bowl.
• add the flour and mix on low speed until incorporated.  pour into prepared pan.
• bake for 25-30 minutes, or until the cake is golden and has domed in the center.  cool to room temperature.
for the glaze
• sift the confectioners' sugar into a bowl.  whisk in the grapefruit juice to combine.  pour over the cooled cake.

wrapped in plastic wrap, the cake will keep for 2-3 days!