MAKE

FEATURED

Grapefruit Poppyseed Yogurt Cake

BY Alexis Lentine

Makes one 9” loaf cake

INGREDIENTS

1 ½ cup Dry Storage all-purpose heirloom grain flour (or another unbleached whole grain ap flour)

2 tsp baking powder

1 tsp ground cardamom

1 tsp kosher salt

2 large eggs

¾ cup + 1 Tbsp whole fat greek yogurt

1 cup coconut sugar

⅓ cup ghee, coconut oil or olive oil

8 Tbsp fresh pink grapefruit juice, divided

1 Tbsp fresh grapefruit zest

2 Tbsp poppyseeds, divided

1 tsp vanilla extract

½ cup confectioners sugar (for the icing)

/ FLOUR TO MAKE CAKE \

BUY

Instruction

1. Preheat the oven to 350°F degrees. Spray an 9” loaf pan with oil or rub with a bit of ghee and line with parchment paper so that the paper hangs over the edges like a sling. Set the pan aside.

2. In a small bowl, whisk together the flour, baking powder, ground cardamom and salt. Set aside.

3. Place the coconut sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and add the grapefruit zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant and starts to clump. Add the oil or ghee, eggs and vanilla and mix with an electric mixer on high speed until the mixture becomes super light and thick, roughly 4-5 minutes. You’ll know it’s ready when batter dripping off the beater blade leaves a little trail in the batter that takes a minute to sink in.

4. Reduce the speed to low and add in ½ of the dry ingredients, mixing until just incorporated. Add the ¾ of yogurt, again stirring to incorporate, then add the remaining dry ingredients and 5 Tbsp of the grapefruit juice and 1 Tbsp of the poppyseeds. Mix just until there aren’t any visible lumps or dry patches, and the batter is rich and thick. Scrape the batter into the prepared loaf pan, smooth the top with an offset spatula and transfer to the oven.

5. Bake the cake until the top is golden brown and fragrant, and a toothpick or cake tester inserted into the center of the cake comes out clean, without crumbs (50-60 minutes.) Transfer the cake pan with the cake inside of it to a wire rack set over a sheet pan and immediately poke holes all over the top of the cake with a toothpick. Brush the remaining 3 Tbsp of grapefruit juice over the cake with a pastry brush. Allow the cake to cool in the pan for another 15-30 minutes, then run a knife around the edges of the cake and use the parchment paper sling to remove the cake. Remove the parchment paper from the cake, place the cake on the cooling rack and allow to cool completely.

6. When the cake is cool, leave it on the wire cooling rack and whisk together the confectioners sugar and remaining 1 Tbsp yogurt with 1 tsp water and a pinch of salt. Drizzle the icing over the cake and allow it to drip over the sides (hint: you can scrape any frosting that drips into the pan below the rack up and redrizzle!) Then, sprinkle the remaining 1 Tbsp poppyseeds over the frosting. Allow the cake to sit until the glaze is set - 30 minutes or so - then slice and enjoy!

   Leftover cake can be stored wrapped tightly or in an airtight container in the refrigerator or at room temperature for up to 3 days.