If you know me, you know that I’ve hated citrus desserts most of my life. It wasn’t until the last year that somehow my taste buds changed and I started to like them. Especially grapefruit, I love me some grapefruit! The first time I had olive oil cake was when I made Cake by Courtneys Olive Oil Ricotta Cake from scratch and it was delicious. I highly recommend trying it. The second time I had it was at Tulie Bakery in Salt Lake City. There version has an orange scented olive oil base and a browned butter frosting. It is incredible and if you ever get a chance, stop by and grab a slice.
I decided that I wanted to create my own version of the infamous olive oil cake so I started from the drawing board and ultimately came up with this recipe. It starts with an olive oil base with hints of grapefruit and (optional) rosemary. It’s then glazed with a simple grapefruit glaze that’s drizzled all over the top. It’s a simple cake but simple done right. The cake is unbelievably moist and the flavors are out of this world.
Even the most novice baker can make this cake. It is simple, straight forward and comes together so easily. You’ll notice the rosemary is optional but in my opinion, it shouldn’t be. It really enhances the flavors and really elevates the whole dessert. This cake would be perfect for a girls night in party, a bridal shower party, a tea party or any elegant party.
Tips & Tricks
- Make sure and use a high quality olive oil for this recipe. Please do not use Great Value or the cheapest kind at the grocery store. You do not have to get the most expensive brand but get something in the mid range area.
- You can substitute the grapefruit for any other citrus you would like. Try it with orange, lemon or even lime!