Virtue by Way of Cake.

My breakfast lately has consisted of a noble mix of hemp, chia, pumpkin seeds and slivered almonds embedded in yogurt and almond milk, with currants, wild lingonberries and just the slightest kiss of honey.
Chia Pudding
I like to follow it up with a handful of Girl Scout cookies. What can I say?
Moving on.
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This past week has left me with little enthusiasm for cooking, however last night found me wanting to bake.
I recalled my friend Lisa serving up a sliver of her grapefruit olive oil cake some time ago. I’d begged her for the recipe, to which she said nothing, then several days later, I received a link to the blog where she’d discovered it. You can find it, here.
Grapefruit and Fennel Olive Oil Cake with Citrus Glaze

Grapefruit and Fennel Olive Oil Cake with Citrus Glaze

So with a ripe grapefruit already on hand, my mind went immediately to this cake. I’ve made it several times, with little tweaks here and there. This time around, I added a whiff of fennel seed to perfume the cake, not overpowering; rather like a silent partner, giving a little boost from behind the curtain.
The glaze evolved from other items on hand, some candied citrus peel, sugar and sweet-tart Meyer lemon juice.
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This is the kind of cake can easily be justified as breakfast with a healthy dollop of Greek yogurt, goes well with afternoon tea, or any other time when the need for a bit of sweetness strikes.
Grapefruit and Fennel Olive Oil Cake
Enjoy, and much love.
J
Grapefruit olive oil cake with Fennel seeds and Meyer Lemon Glaze
Adapted from Sarah’s recipe for Olive Oil Cake at The Yellow House blog
Ingredients:
For the cake:
1 c granulated sugar
3/4 tsp fennel seed (whole, not ground)
1 heaping tsp grapefruit zest
juice of 1 grapefruit (~1/2 cup)
1/3 cup Greek yogurt
3 eggs
2/3 c olive oil
1 c whole wheat flour
3/4 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp each baking soda and sea salt
For the glaze:
1/4 c Meyer lemon juice (you may substitute grapefruit juice, as desired)
1/4 cup each brown and granulated sugars
2 tbsp candied citrus peel (optional)
Method:
  1. Preheat oven to 350 degrees F.
  2. Brush inside of a bundt or rectangular pan, ~9×5 inches; flour. Shake out excess flour and set aside.
  3. In a large bowl, combine dry ingredients; set aside.
  4. Gather a small bowl and, using hands, rub zest and fennel seeds into sugar until fragrant.
  5. Whisk into sugar the eggs, juice, yogurt and olive oil until well-combined
  6. Pour wet ingredients into dry; quickly whisk together until smooth; about 30 seconds
  7. Bake for ~45 minutes, rotating halfway through. Cake is done when a toothpick inserted in the center comes out clean.
  8. Let cool for ~5 minutes in pan, then invert onto serving plate.
While cake is baking, prepare glaze:
  1. Combine all ingredients in a small saucepan.
  2. Heat over medium-high, without stirring, until boiling.
  3. Allow to boil for ~60 seconds; remove from heat.
  4.  Spoon glaze over top of cake, and allow to cool completely before serving.

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