Olive oil, pink grapefruit and rosemary cupcakes
Ingredients
For
3
personnes
- 1 pink grapefruit
- 2 eggs
- To make this recipe for cupcakes with olive oil, pink grapefruit and rosemary, you will need:
- 80 g of cane sugar
- 60 g of mild-flavoured olive oil
- 100 g of T110 spelt flour
- 85 g of ground almonds
- 1 tablespoon of baking powder
- 30 g cornflour
- 3 drops of grapefruit essential oil (optional)
- A sprig of fresh rosemary (to taste)
Tip
We also recommend PDO Nyons and PDO Nice olive oils, made from the Cailletier and Lucques varieties, Négrette, and Tanche for these cakes made with olive oil, pink grapefruit and rosemary... These subtly flavoured olive oils are extracted from olives harvested at peak ripeness and pressed whilst fresh. They are generally mild, with aromas of fruit (dried, ripe, etc.) and flowers, accompanied by vegetal notes. Why not also try… the recipe for a moist olive oil and grapefruit zest cake, with white chocolate icing and almonds!
Instructions
- Preheat the oven to 175°C.
- Zest the grapefruit, taking care to avoid the white pith, then squeeze out the juice.
- Whisk the eggs and cane sugar until the mixture is slightly frothy.
- Next, pour in the olive oil and whisk again.
- Stir in the flour, ground almonds, baking powder and cornflour.
- Mix until you have a smooth, even paste with no lumps.
- Add the grapefruit zest and juice, the grapefruit essential oil, and then the very finely chopped rosemary leaves. Mix everything together before dividing the batter between 3 small tins (or one large one), which have been greased and, if necessary, dusted with flour.
- Bake the cakes for 25 to 30 minutes until they are golden brown. If you’re baking just one cake, you’ll obviously need to leave it in the oven for longer. Check whether it’s cooked by inserting the tip of a knife; if it comes out dry and clean, the cake is ready.
- Finally, dust with a little icing sugar if desired.
Tip
We also recommend PDO Nyons and PDO Nice olive oils, made from the Cailletier and Lucques varieties, Négrette, and Tanche for these cakes made with olive oil, pink grapefruit and rosemary... These subtly flavoured olive oils are extracted from olives harvested at peak ripeness and pressed whilst fresh. They are generally mild, with aromas of fruit (dried, ripe, etc.) and flowers, accompanied by vegetal notes. Why not also try… the recipe for a moist olive oil and grapefruit zest cake, with white chocolate icing and almonds!
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