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Gluten-Free Grapefruit and Orange Olive Oil Cake

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal. From: Saveur

Butter, for greasing
¾ cup plus 2 tbsp. sugar
¼ cup water
4 tsp. orange zest, plus ⅓ cup fresh juice with pulp
2 tsp. pink or red grapefruit zest, plus ¼ cup fresh juice with pulp
? cup full-fat Greek yogurt
? cup olive oil
1 egg
2/3 cup brown rice flour
1/3 cup almond flour
1/3 cup coarsely ground yellow cornmeal, preferably Bob’s Red Mill
¼ cup potato starch
2 tbsp. tapioca starch
1 tbsp. baking powder
1 tsp. ground mace
½ tsp. kosher salt
¼ cup sliced almonds

1. Heat oven to 350°. Butter an 8” springform pan and set aside. Bring ⅓ cup sugar and the water to a boil in a 1-qt. saucepan; cook until sugar is dissolved, 1-2 minutes. Stir in half each orange and grapefruit zest, and 2 tbsp. each orange and grapefruit juices; set syrup aside.

2. Whisk remaining sugar, zest and juices, plus yogurt, oil, and egg in a bowl until combined. In a separate bowl, whisk rice and almond flours, cornmeal, potato and tapioca starches, baking powder, mace, and salt until combined; make a well in the center. Whisk in yogurt mixture until a smooth batter forms. Pour into prepared pan and sprinkle with sliced almonds. Bake until cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 45-50 minutes. Using a toothpick, poke holes all over top of cake and drizzle with syrup. Let cool completely before serving.