Polenta Cake:
Pre-heat the oven to 350°F. Butter and line with parchment paper a round 9-inch springform pan or non-stick cake pan.
In a large bowl, combine almond flour, corn meal, baking powder, and salt. Set aside.
In a separate large bowl, whisk olive oil, sugar, grapefruit zest, and eggs until light, and fluffy, about 3-4 minutes. Add the dry ingredients to the olive oil mixture and mix with a rubber spatula.
Transfer the mixture to the prepared pan, spread evenly. Bake until a knife or cake tester comes out clean, 45-50 minutes. Brush with the grapefruit syrup and let the cake cool for 20-30 minutes before serving.
Lightly dust the cake with powdered sugar and serve with whipped yogurt. Enjoy!
Grapefruit Syrup:
In a medium saucepan, bring the juice and sugar to a boil. Whisk until sugar is fully dissolved; simmer for 5 minutes. Remove from the heat and allow to cool
Whipped Yogurt:
Place bowl, whisk and cream in freezer for 5-10 minutes.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Add the Greek yogurt, and whip 1 minute until light and fluffy.
