Grapefruit Olive Oil Cake with a Raspberry Compote

5 from 1 vote

This beautiful citrus and olive oil cake makes an elegant and sophisticated dessert or snack.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, cake, dessert, easy, graprefruit, olive oil, raspberry, snack, sweet

Servings: servings

Calories: 634kcal

Author: Shanika

2 ½ cups organic all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
1 ¼ cup organic cane sugar
1 tablespoon grapefruit zest
½ cup unsalted butter, softened at room temp.
¾ cup Extra virgin olive oil
3 large eggs, at room temp.
1 ½ tsps freshly-squeezed grapefruit juice
1 teaspoon vanilla extract
1 cup Buttermilk (I used a dairy-free version, but you can use regular buttermilk!

If making a dairy-free version: In a bowl or measuring cup, add together your favorite plant-based milk (I use unsweetened Almond milk) and 1 teaspoon lemon juice, stirring and allowing it to sit for 5-10 minutes until it thickens. For a regular option, just substitute milk with regular cow's milk or heavy cream.

Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, grapefruit zest, and sea salt until combined. Set aside.
In a large bowl, add together the sugar and unsalted butter, mixing by using a hand-mixer on medium-high speed, until fluffy and airy, about 2-3 minutes.
Add in the eggs (one at a time), vanilla, grapefruit juice, olive oil, and the 'buttermilk', followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes.
Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool for 30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely, about 1 ½ to 2 hours.

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once the raspberries become broken down, continue stirring until mixture begins to thicken a bit and the liquids are mostly reduced. Remove from heat. Let it cool.
To serve, sprinkle powdered sugar atop entire cake, slice, top with 1-2 Tbsps of raspberry compote and enjoy!
Bon Appetit!

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
GRAPEFRUIT OLIVE OIL CUPCAKES: This recipe yields about 30 cupcakes which will be more cakey and fluffy. Simply bake for 18-20 minutes instead, until centers come out clean.
PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + 1 tablespoon lemon juice and let sit for 10 minutes, until it slightly thickens.
FLOUR: You can always just use cake flour for this recipe.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The raspberry compote can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, add powdered sugar to top, and serve each slice with compote!