by: Rae Harris, BFP Staff Writer
The prophet Isaiah said: “Israel will bud and blossom and fill all the world with fruit” (Isa. 27:6 NIV). Spend only an hour in the Jerusalem shuk (outdoor market) and you will see this prophecy fulfilled as you smell and taste the hundreds of different fruits and vegetables grown in the Promised Land. Among these, Israel is known for citrus fruits and exports 1/3 of all its citrus (about 170,000 tons per year) around the world. About 70% of Israeli citrus exports consists of grapefruit and oranges, with Israel developing four new grapefruit variations in recent years.
This winter, try our sweet and tangy grapefruit cake to taste God’s fulfillment of prophecy. The addition of olive oil keeps the cake moist and gives a nod to the olive, a food with deep significance to Jews and Christians alike.
4 cups all-purpose flour
4 tsp baking powder
2 tsp salt
2 1/3 cups sugar
2 Tbsp grapefruit zest
4 large eggs
2 cups milk
1 1/2 cups olive oil
2 tsp vanilla
2 cups grapefruit juice
1 1/3 cup sugar
Grapefruit Coconut Cream
1 can coconut cream, chilled in the fridge overnight
Zest and juice of 1 grapefruit
2 tsp honey
¼ tsp vanilla extract
Optional: a few chopped basil leaves for a unique twist
For the cake:
For the syrup:
Place grapefruit juice and sugar in a bowl. Microwave for 1 minute at a time and stir after each minute until all the sugar has dissolved.
For the coconut cream:
Photo Credit: Jenna Solomon/bridgesforpeace.com
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