Grapefruit & Cardamom Olive Oil Buckwheat Cake
- 2 eggs, room temperature
- 1/2 C. sugar
- 1/4 C. honey
- 1 C. buttermilk
- 1 C. fresh grapefruit juice
- 1/2 C. The Olive Tap’s 100% Extra Virgin Olive Oil (i.e. Arbequina or Cobrancosa)
- 1 C. buckwheat flour
- 3/4 C. organic wheat flour
- 1 T. baking powder
- 1 t. salt
- 1/2 t. ground cardamom
In mixer, beat eggs and incorporate sugar and honey. Mix on high speed until whipped to double or triple in size.
In another bowl, pour in buttermilk, grapefruit juice, and olive oil.
In separate bowl, mix together both flours, baking powder, salt, and cardamom.
**This recipe can be made gluten free by using almond flour instead of the organic wheat flour. Feel free to test with various flours, i.e. all organic wheat or buckwheat/almond mix etc.**
On low to medium speed, incorporate the dry ingredients and buttermilk/grapefruit/olive oil blend into the egg mixture, a small amount at a time, alternating between the two mixtures. Mix completely, but do not over mix.
Pour into greased and floured pan of choice and bake approximately 30 minutes at 350F.
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap and the “Olive Oil Princess”