What are the joys of having a mini loaf pan, you ask?
Firstly, it's cute.
Secondly, I can experiment to my heart's content without worrying about a massive waste of ingredients in the event of a failure.
Thirdly, it stops me from overeating.
Fourthly, baked goods always seem more delicious when you are left wanting more.
And if it wasn't for my mini loaf pan, I probably wouldn't have bothered baking this light and gentle olive oil and grapefruit cake, which would've been a shame, because it turned out to be a great success.
|olive oil and grapefruit cake... a great little snack and lovely with a cup of tea.|
The first good thing was seeing my cousin licking the leftover batter in the bowl as we waited for this olive oil and grapefruit cake to finish cooking in the oven.
The second good thing was smelling the cake as it rose and browned in the oven.
The third good thing was tipping the cake out, having it come off cleanly with a gentle thud, then feeling and hearing that gorgeous crackle of the crust as I sliced through it with a knife, sending crispy crumbs a-flying.
The fourth good thing was tasting it, sharing it with loved ones, and, yes... wishing there were more.
|a soft, rustic olive oil and grapefruit cake with delicate citrus flavours...|
mini olive oil and grapefruit teacake
(mini loaf pan dimensions: 18cm (l) x 10cm (w) x 5.5cm (h) exterior, 15 x 8 x 5.5cm interior.)
3/4 cup self raising flour
1/4 cup raw sugar
1 large egg
1/4 cup freshly squeezed grapefruit juice
1 teaspoon grapefruit zest
3 tablespoons olive oil
1 pinch salt
Preheat oven to 180C fan-forced (200 regular).
Combine self-raising flour and raw sugar in a bowl. Make a well in the centre. Set aside.
In another bowl, lightly whisk egg, then add grapefruit juice, zest, olive oil and salt. Continue whisking till well-mixed.
Pour the wet ingredients into the well of dry ingredients. Stir together until just combined - do not overmix.
Pour the batter into a greased mini loaf pan (or other mini cake pan) and bake in the oven for approximately 25 minutes or until it boasts a lovely tan.
Let the cake cool slightly for 10 minutes, then remove from pan, slice and enjoy the cake by itself or with a nice cup of tea.