9 servings (serving size: 1 cake wedge and about 1/4 cup compote)
Photo: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib
1/2 cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs
1 tablespoon grated grapefruit rind
1 1/2 teaspoons grated lime rind
1/2 teaspoon vanilla extract
1 (6-ounce) container plain low-fat yogurt
5.6 ounces all-purpose flour (about 1 1/4 cups)
1.5 ounces fine yellow cornmeal (about 1/4 cup)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large red grapefruit
4 large oranges
2 tablespoons fresh lime juice
3 tablespoons honey
1/8 teaspoon ground allspice
How to Make It
Preheat oven to 325°.
To prepare cake, place sugar and oil in a large bowl; beat with a mixer at high speed for 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Add rinds, vanilla, and yogurt; beat until combined.
Weigh or lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and salt, stirring with a whisk. Add flour mixture to oil mixture; stir with a whisk just until combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 325° for 30 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove sides from pan. Cool cake completely on rack.
To prepare compote, peel and section grapefruit and oranges over a medium bowl, reserving juices; place sections in another bowl. Combine reserved juices and lime juice in a small saucepan; bring to a boil. Stir in honey and allspice; reduce heat, and simmer 4 minutes or until syrupy. Cover and chill 30 minutes. Pour over fruit sections; toss gently. Chill. Serve compote over cake.
Wonderful Cake! I had to play with the Compote a bit, but I added some raisins soaked in Grappa, and I sprinkled a little sugar on the grapefruit and allowed it to macerate for about 15 minutes. Also, since clementine are grown in Italy as well I think using them might also help the compote better compliment the cake. Overall it got great reviews at my Italian Dinner, so well worth the try.
I personally didn't like this recipe. The cake was pretty good by itself, the sauce was on the sour side (seemed overpowered by grapefruit), and the yogurt was good by itself but the combination of these items did not blend well. As I not much of a baker, it seemed to me that the compote was out of place in this recipe. Maybe if it was just oranges -- the grapefruit seemed to add to much tang.
I really enjoyed the Tuscan cake (& so did my guests), but not the compote. I can't put my finger on what was off about the compote--it may have been the strong grapefruit flavor, which overpowered the taste. The allspice brought a unique flavor to the compote that may not have been a good mix with the grapefruit. Will certainly make the cake again & think about modifying the compote.
I was intrigued by the cake's ingredients and followed to a T, using non-fat plain greek yogurt. The texture, moistness, and consistency of the cake impressed me and my boyfriend. The cons? Awkward, sour flavor. The rinds in the cake ultimately overpowered what would have been a delicate, not too sweet flavor. I suggest reducing the amount of rind to enhance the flavor and avoid a sour, weird taste. Compote is delicious, and though the cake went to waste in my household, the compote is delicious alone, over ice cream, etc.