GRAPEFRUIT CAKE WITH COCONUT POMEGRANATE GLAZE

4 eggs, separated 
6 tbs of birch sugar (xylitol)
zest from one medium sized grapefruit and 2 tbs of grapefruit juice
1 tsp wanilla syrup
1 cup finely ground almond
½ cup buckwheat or millet flour
a pinch of salt
1 teaspoon of baking powder
2 tbs of blue poppy seeds
½ cup olive oil
coconut pomegranate glaze
1 cup coconut milk
1 tbs hibiscus tea
2 tbs pomegranate juice
2 tbs of birch sugar
1 tsp of agar agar

At this time of year, when the fruits are scarce, we eat seasonally, right? what we have left are apples, pears and citrus fruits. Okay, there still chcocolate and frozen or dried fruits. But we do  try to make desserts with these fresh, readily abvailable fruits. I just wanted to make this grapefruit cake for quite some time, I was planning to adorn it with grapefruit curd. Enough to say, the curd did not work. I replaced butter with chia seeds and did nt really like the result. But the caj]ke itself was moist, light and airy. Lots of grapefruit flavor and the coconut pomegranate glaze turned out to be quite a good addition anyway.
Enjoy!

Lilia,
xoxo

Split the eggs. Beat the egg whites until stiff and put them aside.  Beat the egg yolks with birch sugar, grapefruit zest and juice, vanilla and salt until  pale and trippled in volume. Add the ground almonds, millet flour and baking powder to the beaten yolks.

Mix thoroughly, scraping down the batter from the sides of the bowl. Mix in the oilve oil and poppy seeds.  At the end, add the beaten egg whites in 3 portions, mixing gently so that not to lose the air. Put the batter into a well buttered cake pan and bake in a preheated oven at 375 degrees F for about 45-45 minutes, until a skewer inserted into the cake comes out clean. When the cake has cooled down, cut it in half horizontally, pour over the cooled coconut glaze, cover with the other portion of cake and pour over the remianing  glaze. Sprinkle with the poegranate arils.

Coconut pomegranate glaze: Heat the coconut milk in the pan, add the sugar,  hibiscus tea and pomegranate juice.  Cook for about 10-15 minutes and add the agar agar to the end of the cooking.  Strain through the sieve.  Let  cool  and thicken before using.

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