Gluten-Free Grapefruit and Orange Olive Oil Cake | Saveur
This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal.
Ingredients
- Butter, for greasing
- <sup>3</sup>⁄<sub>4</sub> cup plus 2 tbsp. sugar
- <sup>1</sup>⁄<sub>4</sub> cup water
- 4 tsp. orange zest, plus 1/3 cup fresh juice with pulp
- 2 tsp. pink or red grapefruit zest, plus 1/4 cup fresh juice with pulp
- <sup>2</sup>⁄<sub>3</sub> cup full-fat Greek yogurt
- <sup>1</sup>⁄<sub>3</sub> cup olive oil
- 1 egg
- <sup>2</sup>⁄<sub>3</sub> cup brown rice flour
- <sup>1</sup>⁄<sub>3</sub> cup almond flour
- <sup>1</sup>⁄<sub>3</sub> cup coarsely ground yellow cornmeal, preferably Bob’s Red Mill
- <sup>1</sup>⁄<sub>4</sub> cup potato starch
- 2 tbsp. tapioca starch
- 1 tbsp. baking powder
- 1 tsp. ground mace
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>4</sub> cup sliced almonds
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