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Grapefruit Olive Oil Cake

Name: Grapefruit Olive Oil Cake
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Cakes
Ingredients: 2 tablespoons grapefruit zest; 1 cup freshly squeezed ruby red grapefruit juice; ¾ cup light tasting olive oil; 1 ¾ cups white whole wheat flour; 1 teaspoon baking powder; ½ teaspoon sea salt; 3 large eggs; 1 ¼ cups Splenda® Granulated Sweetener; ½ teaspoon vanilla extract

Makes 12 servings Kilojoules 878.64 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener

Ingredients

2 tablespoons grapefruit zest

1 cup freshly squeezed ruby red grapefruit juice

¾ cup light tasting olive oil

1 ¾ cups white whole wheat flour

1 teaspoon baking powder

½ teaspoon sea salt

3 large eggs

1 ¼ cups Splenda® Granulated Sweetener

½ teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cake)

Energy	210
Protein	4g
Total Fat	15g
- of which saturates	2.5g
Cholesterol	45mg
Carbohydrate	18g
- of which sugars	2g
Dietary Fibre	2g
Sodium	160mg

Instructions

Heat oven to 350°F. Grease a 9-inch springform pan or round can pan with oil and line the bottom with parchment.
Zest grapefruit to yield 2 tablespoons of zest. Be careful to only get the colored part, as the white section can be bitter. Set aside.
Juice the grapefruit to yield 1 cup of juice (typically 1 ½ grapefruits). Whisk in the olive oil and set aside.
In a medium bowl, sift together flour, baking powder, and salt. Stir in grapefruit zest. Set aside.
In a large bowl, whisk eggs well. Add Splenda Granulated Sweetener and vanilla extract and whisk until light and fluffy.
Slowly alternate adding flour and grapefruit mixtures to egg mixture while continuing whisk until just mixed.
Pour batter into prepared pan.
Bake 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven to cool. When ready to serve, carefully remove springform ring and cut cake into 12 wedges.