Looking through the kitchen window, I notice a vibrant array of lilies and violets lining the path that leads from our home into the forest. On the kitchen table, sprigs of lavender bask in the sunlight, drying and filling the air with a delightful scent. In a nearby basket, plump pink grapefruit contrast beautifully against our green apples.
With the sun shining and a northerly breeze flowing through the kitchen and into the dining room, I can’t help but think that today is an ideal day to bake a vegan grapefruit lavender bundt cake topped with a pistachio streusel. The zesty and botanical aromas will surely linger on the palate. I gather my ingredients, savoring the anticipation of creating something truly special.
The recipe is one I’ve perfected over the seasons, each attempt bringing its own subtle adjustments and newfound flair. I start by zesting the grapefruit, its citrusy perfume mingling with the lavender already perfuming the room.
As I mix the batter, the kitchen becomes a haven of warmth and creativity. The pistachios are chopped and set aside; their nutty richness will add a delightful crunch to the cake, complementing the soft, moist crumb beneath. While the cake bakes, I prepare a light glaze with fresh grapefruit juice and a hint of powdered sugar. I imagine the glaze cascading over the golden bundt, glistening like morning dew on delicate petals.
As I wait for the timer to ring, I reflect on how a simple afternoon can be transformed into a celebration of flavors and aromas. This cake, born from the beauty just outside my window and the love within my home, is a testament to the joys of creating and sharing.
Prep Time: 35-40 min | Bake Time: 38 – 40 min | Serves: 8
the grapefruit cake
- 3 cups flour
- ¾ cups sugar
- ¾ cup oil, canola or olive
- ¾ cup yogurt, plant-based
- ½ cup pistachios, raw
- 1 1/3 cup pink grapefruit juice
- 2 tbsp butter, plant-based (to coat the cake mold)
- 1 tbsp grapefruit zest
- 2 tsp culinary lavender buds
- 2 tsp baking powder
- 1 tsp apple cider vinegar
the glaze
- 1/2 cup icing sugar
- 1 scant tbsp grapefruit juice
Making the bundt cake
In a large mixing bowl, sift the flour ensuring that there aren’t any lumps. Sprinkle the lightly crushed lavender buds over the flour, along with the grated zest. Mix with a wooden spoon to distribute the aroma throughout the flour.
In a separate bowl, whisk the sugar, oil, and yogurt until thoroughly incorporated, about 2 minutes.
Fold the wet ingredients into the dry mixture, mixing in circular motion from bottom to top in order to envelope as much air into the batter as possible.
Juice the grapefruit, or multiple fruits depending on their size, to obtain a full cup and a third of juice. If you are making the glaze, too, set aside a tablespoon of extra juice. Add the grapefruit juice to the batter and combine just until the liquid is absorbed into the mix. Do not overmix.
Preheat oven to 370° F.
Grease an oven-safe bundt cake mold with 2 tbsp of plant-based butter and sprinkle 2 tbsp of flour over the butter to coat the surface. This will prevent the cake from sticking to the mold.
On a cutting board, finely chop the raw pistachios and place onto the bottom of the prepared bundt cake pan. Set aside.
In a small bowl, dissolve the baking powder in apple cider vinegar. Add the foamy mixture to the bowl with the grapefruit cake batter and mix gently. With the help of a spatula, pour the batter over the chopped pistachios in the cake mold and level the surface.
Bake the cake for 38-40 minutes, or until a toothpick inserted halfway into the cake comes out clean.
While the cake cools at room temperature, prepare the glaze by beating the reserved grapefruit juice with the icing sugar. Adjust the quantities to obtain the desired consistency.
Flip over the cake and decorate with the icing. Enjoy with your favorite tea.
EXTRAS AND TIPS
Try not to overmix the cake batter, as overmixing will cause air to escape. The more air is encased in the batter, the fluffier your cake will be once baked.
If you feel audacious and love the flavor and aroma of culinary lavender, you can add up to 3 – 3 ½ tsp of crushed lavender buds. I haven’t personally tried this grapefruit cake with 3 tsp of lavender, and therefore I couldn’t say whether that quantity would upset, or embitter, the citrusy cake. Lavender gives the cake a nice botanical aftertaste, while also emphasizing the sweet and tangy, slightly acidic grapefruit taste – too much lavender might throw off the balance of flavors, so experiment at your own peril.
In case you dislike grapefruit, you can substitute it for lemon, orange, mandarins, or any other juicy citrus, minding that some of those may be more acidic than grapefruit. Increase the sugar intake if using lemon, yuzu, or any of the more tangy citrus. Finally, don’t forget that 1 cup of juice is necessary to make the bundt cake light and moist.
PAIRING SUGGESTION
Try it with a cup of “White Vanilla Grapefruit” tea.
