Grapefruit-Polenta Olive Oil Cake

A pie with powdered sugar on top of it.

Grapefruit-Polenta Olive Oil Cake

Servings 8 Servings


  • Polenta Cake:
  • melted butter, for pan
  • 1 cup ground almond flour
  • ¾ cup fine corn meal
  • teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup good quality olive oil
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 fresh grapefruit, zested and juiced (zest first and reserve ½ cup of juice for the syrup)
  • Grapefruit Syrup:
  • ½ cup fresh grapefruit juice
  • ½ cup granulated sugar
  • Whipped Yogurt Cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • teaspoons vanilla extract
  • ¾ cup plain whole milk Greek yogurt


  • 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.