January 21st, 2016
Chef Cory Vitiello, for Florida Department of Citrus
Combine all the sorbet ingredients in a saucepan and bring to a simmer over medium heat, cooking for about 5 minutes. Strain through a fine mesh sieve and let the sorbet base cool. Freeze in your ice cream machine according to manufacturers instructions.
Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
In a large bowl work the grapefruit zest, butter and sugar together with your fingertips until fragrant and perfumed.
Using an electric mixer, beat the eggs in to the sugar grapefruit mixture one at a time until the mixture is light and fluffy, for approximately three-five minutes.
Slowly stream in the milk, olive oil and Florida grapefruit juice. Add the almond flour, baking powder and flour and gently mix until just incorporated.
Evenly spread the batter in a cake pan and place in the pre-heated oven for 30-35 minutes or until the centre is baked but still moist and a tooth pick comes out clean.
Let the cake cool, break into rustic pieces, serve with grapefruit segments, fresh whipped cream, crushed almonds and grapefruit sorbet.