Sweet and Tangy Grapefruit Cake

January 14, 2020

by: Rae Harris, BFP Staff Writer

The prophet Isaiah said: “Israel will bud and blossom and fill all the world with fruit” (Isa. 27:6 NIV). Spend only an hour in the Jerusalem shuk (outdoor market) and you will see this prophecy fulfilled as you smell and taste the hundreds of different fruits and vegetables grown in the Promised Land. Among these, Israel is known for citrus fruits and exports 1/3 of all its citrus (about 170,000 tons per year) around the world. About 70% of Israeli citrus exports consists of grapefruit and oranges, with Israel developing four new grapefruit variations in recent years.

This winter, try our sweet and tangy grapefruit cake to taste God’s fulfillment of prophecy. The addition of olive oil keeps the cake moist and gives a nod to the olive, a food with deep significance to Jews and Christians alike.

Cake:
4 cups all-purpose flour
4 tsp baking powder
2 tsp salt
2 1/3 cups sugar
2 Tbsp grapefruit zest
4 large eggs
2 cups milk
1 1/2 cups olive oil
2 tsp vanilla

Grapefruit Syrup:
2 cups grapefruit juice
1 1/3 cup sugar

Grapefruit Coconut Cream
1 can coconut cream, chilled in the fridge overnight
Zest and juice of 1 grapefruit
2 tsp honey
¼ tsp vanilla extract
Optional: a few chopped basil leaves for a unique twist

For the cake:

• Preheat oven to 350°F (180°C).
• Mix together the flour, baking powder and salt.
• In a large bowl, rub sugar and the grapefruit zest with your fingertips until sugar is fragrant.
• Add eggs, milk, oil and vanilla to sugar and stir until combined. Add dry ingredients and mix.
• Pour batter into a 9×12-inch (23×30-cm) cake pan and bake for 30–45 minutes until golden brown.
• Allow to cool for 5 minutes and then, using a toothpick or skewer, poke deep holes in the cake.
• Pour syrup over the cake and allow to sit until completely cool. It may seem like you have too much syrup, but try to use as much as you can for added zing.
• Remove from pan and, if desired, top with some candied grapefruit slices.
• Serve with a dollop of grapefruit coconut cream.

For the syrup:
Place grapefruit juice and sugar in a bowl. Microwave for 1 minute at a time and stir after each minute until all the sugar has dissolved.

For the coconut cream:

• Turn the can of coconut cream upside down and open with a can opener. Pour out the coconut liquid, saving it if desired. Scoop the coconut cream solid into a bowl.
• Add grapefruit juice and zest, honey and vanilla (and basil, if using).
• Whip until light and creamy, about 3–5 minutes. Store in the fridge until needed.

Photo Credit: Jenna Solomon/bridgesforpeace.com