Get ready for this cake to rock your world!! Not only is it super healthy and packed with goodness but it is unbelievably moist and flavoursome! Pink grapefruit is a great source of antioxidants. I've used the flesh as well the juice in this recipe to add some fibre to the cake. The olive oil is an extremely healthy fat that has a very anti-inflammatory effect on the body and gives this cakes the most gorgeous texture.
Honestly you will never believe that this cake is free from refined sugar, dairy, gluten and grains but it is, and the ground almond makes it incredibly light. It's also probably the easiest, fuss-free cake I've ever made - no folding, whipping or beating involved - just let the food processor work its magic. Serve as a beautifully vibrant and refreshing addition to your easter brunch this weekend!
Note: If you are taking medication, double check with your pharmacist or gp before consuming high quantities of grapefruit as grapefruit can interfere with some types of medication.
1 pink grapefruit (inner flesh - reserve zest for icing)
Zest of 1 lime
2 tsp rosemary leaves (about 2 sprigs)
175ml extra virgin olive oil
4 free-range/organic eggs
70g coconut sugar
2 tsp vanilla extract
200g ground almonds
2 tsp baking powder
½ tsp salt
SERVES: 8-10 TOTAL TIME: 15 MINS PREP + 1 HOUR COOKING
Check out the video to see how to make this tasty cake.