Swap butter for olive oil and get a surprisingly tender, moist cake.
Its the olive oil that makes this cake extra tender and moist.
The oils subtle flavor pairs well with the citrus notes from the juice and zest of the pomelos.
Credit:Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox
Pomelos, unlike grapefruits, have lime green skin and a thick white pith.
Theyre easy to peel and yield beautiful large segments ideal for topping thiscake.
This will ensure the cake is light and airy.
The other secret to this cake?
Just like olive oil, its great for baking, and adds a nice texture to this dessert.
Grease a 9-inch springform pan with oil.
Line bottom of pan with parchment paper.
Place pan on a baking sheet lined with foil; set aside.
With mixer running on high speed, gradually stream in olive oil, and beat until combined.
Scrape down sides of bowl.
Pour batter into prepared pan.
Tap pan gently on work surface to remove any bubbles.
Let cool in pan for 15 minutes.
Remove from pan, and let cool on a wire rack for 1 hour.
Gently dust the top of cake with powdered sugar.
Cut cake into 8 slices; top each slice with a pomelo wedge, and serve.
