Вчера был повторно приготовлен и не разочаровал! Скорее зачаровал - такой вкусный))

Привожу рецепт из чудесной книги Smitten Kitchen, которую мне посчастливилось заказать)
www.amazon.com/The-Smitten-Kitchen-Cookbook-Per...

I *love* grapefruit and have been eating it since I was a little kid. My mom even let me take our family grapefruit knife with me to college and that very same knife rests in my kitchen drawer today. I love that this knife has some history and that it's passed through my mom's hands, my own, and now my children's. So this recipe's use of grapefruit made it instantly intriguing. I've seen orange and chocolate cake dessert combinations, lemon is a super common dessert ingredient... think pound cake, Italian cake/cookies, lemon bars, lemon meringue. But grapefruit as a dessert addition, aside from eating it straight up or broiled with brown sugar sprinkled on top, isn't something I've come across much. Go Deb!

This recipe is wonderful just as it is (though the healthy cook in me will definitely be adding some alternative or whole grains next time to up the nutrition quotient and just play with it a bit).

This cake is nice and moist due to the grapefruit sugar syrup. The glaze adds a perfect sweetness to balance the grapefruit's acidity and makes it feel a bit decadent. The grapefruit zip adds a light refreshing taste the way only citrus can. I made this to serve at my monthly wine tasting (February was all about dessert wines, hence the wine picture up above) and everyone asked for the recipe. This was a winner!

Grapefruit Olive Oil Pound Cake
from Smitten Kitchen by Deb Perelman
Yield: 1 loaf; Serves: 10-12

The Cake
Butter or non-stick spray for pan
1 1/2 cups all-purpose flour
2 tablespoons freshly grated grapefruit zest, from 2 large grapefruits
1/2 cup granulated sugar
1/2 cup raw or turbinado sugar
1/2 cup olive oil
2 large eggs at room temperature
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons freshly-squeezed grapefruit juice
1/3 cup buttermilk or plain yogurt

The Syrup
2 tablespoons granulated sugar
1/3 cup freshly-squeezed grapefruit juice

The Glaze
1 cup confectioners' sugar
2 tablespoons freshly-squeezed grapefruit juice
Pinch of salt

Directions
Make the cake
Heat the over to 350 degrees. Butter and flour a 9-by-5-inch loaf pan.
In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.
Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 tablespoons of grapefruit juice and buttermilk/or yogurt. Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.
Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Make the grapefruit syrup
Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cool completely while it absorbs the syrup.

Make the glaze
Combine the confectioners' sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.