For this recipe, I use yellow grapefruit, which has a subtly bitter, less sweet profile compared to ruby red grapefruit. If you’re after a sweeter note, ruby red is a great substitute. Either way, the result is a soft, moist cake with a bright citrusy taste.
This cake uses olive oil instead of butter, giving it a rich, moist texture and a subtle fruity flavor that complements the grapefruit beautifully.
I use extra virgin olive oil which is known for its rich, fruity flavor. It has a subtle peppery undertone, which adds a wonderful depth to the cake. The natural bitterness of the oil matches the grapefruit.
That being said, if you’re after a milder olive oil flavor and want the grapefruit to really shine, you can opt for light or pure olive oil instead. These types of olive oil have a more neutral taste, allowing the grapefruit to take center stage without being overpowered by the olive oil. Light olive oil still brings the moisture and richness, but with a more subtle flavor profile.
Ultimately, the choice depends on your taste preference. If you enjoy the bold, fruity character of extra virgin olive oil, go for it! But if you prefer the grapefruit to be the star, a milder olive oil will let those zesty, citrusy notes come through even more