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.

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!