Lovingly off-roaded from Maialino's Olive Oil Cake recipe, and possibly vegan? I like to offload my weekend baking experiments on my coworkers, but due to food allergies/intolerances, finding or developing egg-free (and dairy-free) recipes is key. Paloma cake was actually riff #3, but this Cinco de Mayo appropriate version, using grapefruit and getting an extra lift from club soda, was a clear winner: sinfully moist on the inside while retaining that golden chewy/crispy olive oil cake crust. And why not use some leftover juice and/or soda to make a glaze while you're at it? —Fang Bu
- Prep time 15 minutes
- Cook time 1 hour
- Makes 1 pound cake
- Paloma pound cake
medium ruby red grapefruit, membranes removed
- Grapefruit soda glaze
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 x 5 inch loaf pan with parchment paper and set aside.
- In a medium to large mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- In a separate large bowl, whisk together olive oil, club soda, grapefruit (setting aside a bit of the juice--approximately 2 tsp--to use for the glaze later), and tequila. Don't worry if it's a bit chunky from the grapefruit pulp, it'll bake up fine!
- Slowly add the flour mixture to the olive oil mixture (about 2-3 additions) and mix until just combined and not completely lumpy. This should form a slightly thick and chunky but still liquid batter.
- Pour the batter into the prepared loaf pan. To release some of the bubbles (as with meringue-based batters), drop gently straight down onto a flat surface 1-2 times.
- Bake at 350 degrees for approximately 45 minutes to 1 hour, checking after about 30 minutes. The cake should rise and turn golden on top.
- Remove from oven and let cool about 30 minutes before removing from the pan. Then remove from the pan and allow to cool completely, 2-3 hours or overnight.
- For the glaze, in a small to medium mixing bowl, whisk together powdered sugar and reserved grapefruit juice, adding club soda as needed to reach the appropriate consistency.
- Pour glaze over cooled cake and allow to set. (I sit mine in the fridge for this part, do something else like laundry or dinner prep, and before I know it the glaze has set and the cake is ready to serve!)