The invigorating scent of grapefruit is one of my favorite ways to start the day. While I tend to skip orange juice at breakfast, freshly squeezed grapefruit juice is irresistible. I often use it in sweet and savory dishes, like this honey almond cake. The cake boasts a dense, moist texture with a rich sweetness that pairs beautifully with lightly whipped crème fraîche, Greek yogurt, or sour cream. It’s a versatile treat that is perfect for any time of day.
The invigorating scent of grapefruit is one of my favorite ways to start the day. While I tend to skip orange juice at breakfast, freshly squeezed grapefruit juice is irresistible. I often use it in sweet and savory dishes, like this honey almond cake. The cake boasts a dense, moist texture with a rich sweetness that pairs beautifully with lightly whipped crème fraîche, Greek yogurt, or sour cream. It’s a versatile treat that is perfect for any time of day.
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¼ cup fruity extra virgin olive oil or neutral oil, such as grapeseed
¼ cup grapefruit juice
1 tablespoon grated grapefruit zest
1 tablespoon thyme leaves (chopped)
3 cups blanched almond flour
1 teaspoon baking powder
GRAPEFRUIT SYRUP
½ cup ruby red grapefruit juice
¼ cup honey
2 tablespoons elderflower syrup or liqueur (optional)
2 tablespoons grated grapefruit zest
2 or 3 sprigs thyme
4 large eggs
255 grams runny honey
60 millilitres fruity extra virgin olive oil or neutral oil, such as grapeseed
60 millilitres grapefruit juice
1 tablespoon grated grapefruit zest
1 tablespoon thyme leaves (chopped)
360 grams blanched almond flour
1 teaspoon baking powder
GRAPEFRUIT SYRUP
120 millilitres ruby red grapefruit juice
85 grams runny honey
2 tablespoons elderflower cordial or liqueur (optional)
2 tablespoons grated grapefruit zest
2 or 3 sprigs thyme
Method
Grapefruit-Thyme Almond Cake is a guest recipe by Nik Sharma so we are not able to answer questions regarding this recipe
Preheat the oven to 325°F [165°C]. Grease an 8 in [20 cm] round springform cake pan with oil and line it with parchment paper.
In a large mixing bowl, whisk the eggs, honey, and olive oil until smooth. Stir in the grapefruit juice, zest, and thyme. Whisk in the almond flour and baking powder until combined and there are no visible flecks of dry flour. Pour the mixture into the prepared cake pan and bake for 45 to 50 minutes. The cake is done when a skewer inserted through the center comes out clean and the internal temperature reaches 200°F [95°C]. Remove the cake from the oven and let cool in the pan for 15 minutes. Release the spring mechanism, peel off and discard the parchment paper, and transfer the cake to a serving plate.
While the cake cools, to make the grapefruit syrup, in a small saucepan over medium-high heat, combine the grapefruit juice, honey, elderflower syrup (if using), grapefruit zest, and thyme. Bring to a boil and boil for 1 minute. Remove from the heat. Pour the syrup with the thyme and zest over the cake and let it sit for at least 5 minutes before serving, to allow the cake to absorb the syrup. The cake will turn soft and delicate, so be careful when slicing.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Preheat the oven to 325°F [165°C]. Grease an 8 in [20 cm] round springform cake pan with oil and line it with parchment paper.
In a large mixing bowl, whisk the eggs, runny honey, and olive oil until smooth. Stir in the grapefruit juice, zest, and thyme. Whisk in the almond flour and baking powder until combined and there are no visible flecks of dry flour. Pour the mixture into the prepared cake pan and bake for 45 to 50 minutes. The cake is done when a skewer inserted through the center comes out clean and the internal temperature reaches 200°F [95°C]. Remove the cake from the oven and let cool in the pan for 15 minutes. Release the spring mechanism, peel off and discard the parchment paper, and transfer the cake to a serving plate.
While the cake cools, to make the grapefruit syrup, in a small saucepan over medium-high heat, combine the grapefruit juice, runny honey, elderflower cordial (if using), grapefruit zest, and thyme. Bring to a boil and boil for 1 minute. Remove from the heat. Pour the syrup with the thyme and zest over the cake and let it sit for at least 5 minutes before serving, to allow the cake to absorb the syrup. The cake will turn soft and delicate, so be careful when slicing.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Additional Information
This cake can also be made in a 9in [23cm] round pan; bake for 40 to 45 minutes.
This is a wonderful place to try out different varieties of thyme, especially lemon.
If your honey is crystallized and not runny, warm it in a microwave for a few seconds to loosen it.
This cake can also be made in a 9in [23cm] round pan; bake for 40 to 45 minutes.
This is a wonderful place to try out different varieties of thyme, especially lemon.
If your honey is crystallized and not runny, warm it in a microwave for a few seconds to loosen it.
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