Grapefruit and Thyme Olive Oil Cake

Preheat the oven to 350° F.  Grease a 9” springform pan with olive oil and line with parchment paper, set aside. In a large bowl, combine granulated sugar, fresh thyme, and
grapefruit zest. Use your fingers to rub the zest and the thyme into the sugar until well-mixed. Add the flour, baking soda, baking powder, and salt to the sugar mixture and whisk everything to combine.

In another medium-sized bowl or large glass measuring cup, whisk together Monini Originale Extra Virgin Olive Oil, buttermilk, grapefruit juice, and eggs until smooth and homogenous. Slowly pour wet ingredients into the bowl with the dry ingredients, and whisk until the batter is smooth and no clumps of flour remain.

Pour batter into your prepared springform pan and smooth into an even layer using a knife or offset spatula. Bake for 45-55 minutes, until the cake is dark golden brown in color, the sides are beginning to pull away from the pan, and the center is set and no longer wiggly. (If the top is getting too brown, but the center is not yet set, you can loosely place a piece of foil over the top to slow down the browning.) Let the cake cool completely in the pan before inverting onto a plate and serving.