Almond and Grapefruit Olive Oil Cake

This is an easy cake to make and the olive oil keeps this cake super moist and tender. PS: This cake is perfect for using up a surplus of eggs! If you don't need such a large cake, feel free to cut the recipe in half. Otherwise, this cake would be perfect for a picnic or barbecue with a large crowd.

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Spray an 18 x 13 inch sheet pan with nonstick baking spray and lay a piece of parchment on the bottom. Spray the parchment too.

In a medium bowl, whisk the flour, almond flour, baking powder and salt. Set aside.

In a large bowl, whisk the eggs until frothy. Add the sugar and whisk until incorporated, about 1 minute. Add the olive oil and whisk until light in color and is thickened a bit, about 1 minute. Whisk in the vanilla, almond extract, lemon zest and juice. Add in the dry ingredients and whisk until the batter is thick and emulsified.

Pour the batter onto the prepared baking sheet and bake for 30 minutes, rotating the cake halfway through, to ensure even browning. The cake is done when a knife inserted into the center of the cake comes out clean.

Meanwhile, in a dry sauté pan, toast the almond slices on medium heat until golden brown, about 1 minute.

While the cake cools, whip the cream with the sugar and vanilla until stiff peaks form.

Cut out the grapefruit segments (segmenting a grapefruit also includes removing the pithy “skin” to each slice) and lay them on a paper towel. Once the cake is cooled, cut the cake into desired sizes, dollop whipped cream on top and garnish with a grapefruit segment, toasted almond slices and sprinkle with sugar. Serve immediately.

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