Publised on 11/01/2019. Last Updated on 11/01/2019 by Richard
I recently made this cake and took a few slices for my friend Tom who we were meeting in the pub. Tom took home the slices of cake, grateful of course, but only made his feelings clear later by text. And I quote “Oh my f*** this cake is amazinggggggg”. Yes, that’s a grand total of seven G’s.
Here’s why this cake is so good: first of all the sponge is insanely light - melt in the mouth but SUPER moist. The grapefruit cuts through everything and is so pleasantly sharp and boisterous. And finally it looks so damn pretty! Any bundt tin will do for this recipe. Mine is pretty simple but if you have a gorgeous decorative one then even better!
This is now my go-to celebration cake. Give it a go, hopefully it’ll be yours too!
Grapefruit and Olive Oil Bundt Cake
Ingredients
For Dusting
- 2 tablespoon vegan butter
- 2 tablespoon flour
For the Cake
- 3 tablespoon ground flax seeds
- 9 tablespoon water
- zest 1 grapefruit
- 250 ml soy milk
- ¼ teaspoon vanilla
- 250 ml Extra Virgin Olive Oil
- 320 g caster sugar
- 350 g plain flour
- 1.5 teaspoon baking powder
- 1 teaspoon salt
For the Glaze
- Juice ½ grapefruit
- 50 g Caster Sugar
- 100 ml water
For the Drizzle
- 100 g icing sugar
- 2 tablespoon grapefruit juice
Instructions
- Preheat oven to 170c. Grease a 20cm bundt tin well using the 2 tablespoon vegan butter. Using a sieve, sprinkle the 2 tablespoon flour into the tin and shake the tin around, patting the sides to ensure an even coverage. Set aside.
- In a small bowl whisk together the ground flax seeds and the water. Set aside to thicken into your “flax egg”.
- In a medium bowl mix together, the grapefruit zest, soy milk, vanilla and olive oil. Set aside.
- In a large bowl, place the caster sugar, plain flour, baking powder and salt. Add the soy milk mixture followed by the flax egg and mix well (you can also do this in a stand mixer but don’t overwork the batter). Pour the mixture into the bundt tin and place in the oven. Bake for 50 minutes. While the cake is baking make the glaze and the drizzle.
For the Drizzle
- In a small measuring jug mix the icing sugar with the grapefruit juice. The glaze should be thick but runny.
For the Glaze
- Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Reduce the heat and allow to simmer for around 3 minutes or until the volume of the liquid has halved.
Finish the Cake
- Once the cake is baked, remove it form the oven and leave it to rest somewhere cool in the bundt tin for 15 minutes. Once cooled slightly, carefully turn the cake out onto a metal wire rack. If the cake seems stuck, you can tap the tin down onto the rack quite firmly which should loosen it. Allow to cool for another 10 minutes.
- After 10 minutes, using a pastry brush, apply the glaze evenly to the cake (it should be very runny and will soak in nicely). Leave to cool completely.
- Once completely cool, pour over the drizzle. You can eat while the drizzle is liquid still or, if you choose, can wait until it’s set and slightly crispy. Either way it’s delicious.
Dorothy
Super yummy and moist cake! I used orange instead of grapefruit and used only 270g of coconut sugar. Even then, the cakes were just slightly on the too-sweet side so I will probably do even less sugar next time. Guessing it might be different if I used grapefruit instead but decided to make this on a whim and orange was the only citrus I had. Still so delicious and easy and will definitely make again!
Oh also for reference, I only had a mini bundt cake pan (of 6) and this recipe yielded too much batter so I used the rest to make a set of 6 donuts and both turned out lovely!
Thank you!