Ingredients

• 2/3 cup Sugar
• 1/3 cup fresh squeezed Cara Cara Orange Juice
• 1/3 cup fresh squeezed Ruby Red Grapefruit Juice
• 2 Tbsp Kumquats, thinly sliced
• 1 Tbsp Gin, optional

• 1 cup Unbleached White All-Purpose Flour sifted
• 1/2 cup Almond Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 1 cup Sugar
• 1/2 cup whole milk Greek Yogurt, room temperature
• 3 Eggs, room temperature
• 1 Tbsp freshly grated Grapefruit Zest
• 1 tsp Vanilla Extract
• 1/2 cup Extra Virgin Olive Oil

• 1/2 cup Ruby Red Grapefruit, peeled with pith and membranes removed
• 1/2 cup Cara Cara Orange, peeled with pith and membranes removed
• 1/4 cup Kumquats, thinly sliced and seeds removed
• 1 Tbsp Sugar
• 1 Tbsp freshly squeezed orange juice
• 1 Tbsp Gin, optional
• Fresh Mint Leaves, as desired

• 1/2 cup packed fresh Mint Leaves
• 2 1/2 Tbsp Sugar
• 1 cup Heavy Whipping Cream

Instructions

1. In a 1 1/2-quart saucepan add the sugar, orange juice, grapefruit juice and sliced kumquats. Place the saucepan over a stove set to medium heat. Bring the mixture to a simmer, stirring occasionally for about 5 minutes, or until sugar is dissolved and syrup is slightly thickened. Remove the pan from the heat and stir in the gin (if using). Place the kumquats and syrup into a container and let the syrup cool in the fridge.

1. Set a baking rack in the center of the oven and preheat to 350°F. Generously spray a 9 x 3-inch round cake pan with baking spray and line the bottom with parchment paper. Set aside.
2. In a large mixing bowl, add the sifted flour, almond flour, baking powder and salt. Whisk to combine and set aside. In a medium mixing bowl combine sugar, yogurt, eggs, grapefruit zest and vanilla. Whisk until thoroughly combined. Stream the wet ingredients into the dry, whisking until just combined. While whisking, stream in the olive oil and continue to whisk until smooth. Pour the batter into the prepared pan.
3. Bake for 30-40 minutes or until the cake is golden, feels springy to the touch and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10 minutes in the pan; then turn it out onto a baking rack to cool.

1. While the cake is baking, prepare the citrus topping. Place the grapefruit segments, orange segments and sliced kumquats in a medium mixing bowl. Gently toss with the sugar, orange juice and gin (if using). Let macerate while the cake bakes.

1. Chop the fresh mint as finely as possible and then combine with the sugar, whisking several times to fully incorporate together. Pour the whipping cream into the bowl of a stand mixer fitted with the whisk attachment and add the mint sugar. Begin whipping the cream on medium-low speed, then increase the mixer speed to high and whip until medium stiff peaks form. Transfer to a bowl, cover and refrigerate until ready to assemble the cake.

1. To assemble the cake, first prick holes in the top of the cake with a skewer or toothpick. Drizzle with 1-2 tablespoons of the citrus syrup. Spread cake with the mint whipped cream, leaving a 1-inch border all around the edges, then drizzle the whipped cream with another tablespoon of the syrup.
2. Use a slotted spoon to drain the citrus segments and mound them in the center of the cake. Sprinkle the top with fresh mint leaves if desired. Cut into wedges and serve.