I love to make this super easy, hands-off cake during that sweet spot in spring when you can still find citrus in season. Seriously, you can’t mess up this recipe, and the majority of the steps include waiting. Win!
My recipe here is a riff on the fantastic flourless almond orange cake by Claudia Roden. I swap oranges for beautiful, ruby red grapefruit that’s local to Texas, and I also add in a healthy amount of black pepper for a little kick. Aaand I take out a few fussy steps so that it’s easier to make but still tastes great i.e. just mix everything in a blender.
By the way, another reason I love this recipe so much is that most of the ingredients you already have at home (black pepper, eggs, baking powder, etc.) except for the citrus and almond flour.
- 2 small to medium grapefruits
- 6 eggs
- 1 cup almond flour
- 2 cups turbinado sugar (or your granulated sweetener of choice)
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon vanilla extract
- olive oil & extra flour for dusting pan
- 9 in cake pan (preferably with a removable bottom)
- Wash the grapefruits and simmer them, unpeeled, in water to cover for 2.5 hours. (Do not skimp on time.) Cool and cut them open. Puree the grapefruits, including the peel, in a blender on medium speed. Pour into any size bowl.
- Preheat oven to 400° F.
- Beat the eggs in the same blender on the lowest speed until evenly mixed. Add the remaining ingredients, including the grapefruit puree, and blend on lowest speed until mixed thoroughly.
- Oil and flour a 9-inch cake tin. Pour batter into it.
- Bake for 65-75 minutes, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.