I love citrus in the winter. So fresh and invigorating. Grapefruits were on sale at my Sprouts last week, 8 for EIGHTY-EIGHT CENTS! Did you catch that?? I looked like a crazy lady as I stuffed bag after bag full of them. I think I left with 24… Or 32…. They are perfectly ripe and soooo juicy. I love eating them straight with a spoon. No sugar needed for me- I love the sourness. Except when it splashes in my eye. That hurts.
Anywho! I obviously had a lot of grapefruit laying around this week, so why not make a cake? It was fresh, super moist and delicious. I honestly had this for breakfast because why not? It’s a lot more dense than a cake made with regular flour because almond flour tends to add weight and not rise as much. It’s similar to the density of a coffee cafe. Oooo adding a crumble on top would be so yummy! I may do that next time….
Prep time: 15 minutes
Bake time: 35-40 minutes
4 organic eggs, separated
1/3 cup coconut oil, melted (this is my favorite brand)
1/4 tsp vanilla
1 cup sugar
1 cup almond flour
1 cup oat flour
2 tsp baking powder
1/4 tsp salt
2 tbsp grapefruit zest
2/3 cup fresh-squeezed grapefruit juice
-Preheat oven to 350 and grease a 9in cake pan with coconut oil.
-Separate whites and yolks. In a stand mixer, beat egg whites, slowly adding sugar, until stiff and shiny.
-To the bowl of yolks, add oil, grapefruit juice, zest and vanilla.
-In another bowl, sift together flours, salt and baking powder.
-Add yolk mixture to flour and mix well.
-Slowly and delicately fold in egg whites to the batter. Mix until combined, but don’t over mix.
-Bake for 35-40 minutes until top is golden and a toothpick inserted comes out clean.