Olive Oil and Polenta Loaf with Roasted Grapefruit

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Olive Oil and Polenta Loaf with Roasted Grapefruit

Course: Breakfast & Brunch, Sweets
Sweets Sub-Category: Cakes
This classy little loaf makes for a not-too-sweet end to dinner and the best little morning discovery with your favorite tea or coffee. Make a double batch; this loaf freezes well and defrosts quickly in the oven unglazed.
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  • 3/4 cup All purpose flour
  • 1 cup White whole wheat or Sonora Whole Grain Flour *
  • 1/3 cup Polenta or cornflour as fine as you can get
  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Kosher salt
  • 1-1/3 cup Sugar
  • 2 Eggs
  • 1/2 cup Olive oil grapeseed also works well
  • 3/4 cup Buttermilk
  • 1/3 cup Orange juice
  • 2 Grapefruits
  • 1-1/2 cups Powdered sugar


  • Preheat the oven to 350F. Line one large or two smaller loaf pans with parchment paper. Whisk all of your dry ingredients together in a medium bowl and set aside.
  • In a larger bowl, whisk your wet ingredients together. Toss the dry over the wet, stirring until just combined. Pour into prepared pan(s).
  • This cake is super moist and won’t rise as much as a traditional pound cake would. Test after 35 minutes for doneness by pressing a finger in the middle of the loaf (don’t open the oven door before then), leaving it in an additional 10-12 minutes if the center feels wet underneath.
  • To prepare the grapefruit, take one fruit and cut a little of each end off. Stand the grapefruit up on one of these ends, and using a knife, cut off the peel and pith (the white part) to expose only the flesh of the fruit. You’ll find it easier if you do a rounded motion, getting as much off as you can in as few movements as possible. Now take the fruit in your hand and using your knife, cut sections out between the fibers. You should have 8-12 sections. Place these on a parchment-paper lined cookie sheet and place in the oven until the edges have browned.
  • To make the glaze, juice the remaining grapefruit. Pour only enough of this juice over the powdered sugar as it takes to make a thick glaze. Strain this through a sieve or strainer into a clean bowl and set aside.
  • Once cooled (ok, just warm then if you must), pour the glaze and top with roasted wedges of grapefruit. Serve warm or at room temperature.*We love baking with whole grain Sonora flour as a gentle, delicate alternative to all purpose flour. Any light-colored whole wheat flour will work, such as White Whole Wheat, or Grist and Toll’s Sonora, available at www.gristandtoll.com