Greek Olive Oil Citrus Cakes

• Preheat oven to 350F/180C.
• Grate the zest from your Lemon and Grapefruit. Set aside. Using the citrus press, collect the Lemon juice, Orange juice and squeeze the Grapefruit juice as indicated. Set aside.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk the eggs and Sugar together.
• Add the cooled melted butter, the honey, olive oil, citrus zest and juice. Mix well.
• Then, incorporate the flour and baking powder.
• Place your Volcan Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
• Gently pour your preparation into the Flexipan® with a spatula. Then, cover with your bonMAT™. This will allow for your cakes to rise flat. 
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min)
• Once your Greek Olive Oil Citrus Cakes are out of the oven, let them cool down for about 10min. Then, transfer them onto your cooling rack.

CITRUS GLAZE

• In a bowl, whisk together confectioners' sugar and lemon juice. Mix until combined. IMPORTANT: Add 1/2 tsp of lemon juice at a time to make it less thick. Add 1/2 tsp of Confectioners' Sugar at a time to make it less runny.
• Once your Cakes have completely cooled down, drizzle the lemon glaze. Top it off with some lemon zest and small wedges of grapefruit. Enjoy & Bon Appétit!