Grapefruit Olive Oil Cake + Recipes for the Week of March 19, 2012

by Julie

This past weekend felt long and relaxing, a much-needed change of pace from the regular work schedule. I feel as though I’m finally settling down, finishing up longer-than-expected projects and beginning to focus more on areas of life that I’ve grown to miss. Like doing art, allowing myself to take a night off to go out with friends, or inviting people over for a meal or an impromptu conversation. In other words, I’ve felt a bit like I’ve been in a well these past few months, and I’m just now beginning to crawl out; it’s nice to see the blue sky again.

(infusing the sugar)

When I happened upon this grapefruit olive oil cake from The Yellow House, I immediately knew the recipe to be my invitation out of the hole. The bright, citrusy smell of grapefruit is a godsend during the transition period between winter and spring, between a dark place and one of airiness. Grounded with the richness of olive oil, this cake brings an incredible amount of balance into a room (and into the stomach). It’s one I’ll certainly come back to again and again.

I adapted the recipe to make it gluten- and vegan-friendly. Served with a warm cup of ginger tea, it’s heaven.

Grapefruit Olive Oil Cake


olive oil for greasing pan
2 grapefruits
1 cup sugar 
scant 1/2 cup “buttermilk”: soy milk mixed with 1 teaspoon lemon juice
egg replacer to equal 3 eggs
2/3 cup extra virgin olive oil
1 3/4 cups gluten-free flour (I used a mixture of brown rice and sorghum flours)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For glaze

1/2 cup brown or muscovado sugar
1/2 cup confectioner’s sugar
4 teaspoons grapefruit juice (squeezed from one of the grapefruits above)

Recipes for the Week

Monday, March 19: Quinoa Stuffed Portobello Mushrooms with Raisins & Pine Nuts

(from Gluten Free Goddess)


1 large Portobello mushroom per person
olive oil
balsamic vinegar
sea salt and ground pepper, to taste

For the stuffing

chopped fresh garlic, to taste
about 1/3 to 1/2 cup of cooked quinoa per mushroom cap
handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
1 scallion (spring onion) per person, sliced
sprinkle of raisins
sprinkle of toasted pine nuts
sea salt and ground pepper, to taste
fresh chopped parsley, basil or mint

Tuesday, March 20: Green Quesadillas (from Whole Living)


1 ripe avocado
big handful of fresh cilantro, chopped
1 clove garlic, minced
juice of 1 lime
pinch cayenne
2 tsp olive oil
1 leek, white and light green parts thinly sliced
1/4 cup sliced red onion
coarse salt
1/2 cup cooked green lentils
4 gluten-free tortillas

Wednesday, March 21: Almond Crusted Tofu & Roasted Red Pepper Sauce 

(from Good Things Grow)


6 oz. jar roasted red peppers in water, drained
2 garlic cloves
big handful fresh cilantro, about a 1/4 cup packed
1 tablespoon olive oil
pinch of sea salt

for the tofu
6-8 oz. extra firm tofu, drained and pressed

1/2 cup raw almonds
couple pinches sea salt
couple pinches ground black pepper
1-2 tablespoons olive oil

Thursday, March 22: Late Winter Salad (from Happy Yolks)

The authors of Happy Yolks adapted this recipe from Ottelenghi’s Plenty, a cookbook that arrived on my doorstep not two days ago. It must be fate.


1 head cabbage
2 heads radicchio 
1/2 cup dill, minced
3 small oranges, like cara-cara or tangelos 
1 cup dried sour red cherries
juice of one lemon
1/2 cup olive oil 
salt/pepper to taste