Grapefruit Olive Oil Cake

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I dusted off the ol film camera a few weeks ago and got to shooting film again. It's a nice change of pace for me, to take the time to shoot analog, to have take my film to the lab and wait to see what comes out. My camera is old and fussy, I've finally come to terms with the fact that the light meter is broken, but I am stubborn so I haven't taken it in to be repaired...I like the break from the immediacy of social media. I like that I can't (or just don't) take 20 frames of the same thing. My lab is also right next to Superiority Burger so it's a pretty good excuse to swing through for a veggie burger and Arnold Palmer.

Sure, there is some dust on the scans and the photos aren't perfect, but I love them anyway so I am posting them here along with a recipe for a super simple olive oil loaf cake that is the sort of cake that gets better with age. We enjoyed it over the course of about a week, thin slice by thin slice, and I think it really peaked in flavor on about day three. Feel free to sub lemon or lime for the grapefruit - Meyer lemon would, of course, be delicious and if you are feeling lazy, you don't really have to make the glaze. Although, I'm a sucker for citrus glaze so I'd never skip it. The candied grapefruit peel is very optional though.

Some announcements! 

There are only TWO spots left for my food and photography workshop in PARIS with Olaiya Land - who inspired this cake - We are going to have so much fun, eat so much delicious food, and learn so much about photography and editing. You will walk away from the workshop with a full heart and belly, and the skills to take your blog, social media accounts, or casual photography to the NEXT LEVEL. Please join us! 

World class food stylist and author Susan Spungen and I are teaming up for another workshop in the Hamptons this JUNE all about STRAWBERRIES! It will be open for registration next week. Make sure you are signed up for my newsletter (over in the sidebar) to get early access to registration. 

Grapefruit Olive Oil Cake

Makes one 9x5x3 or 10x4x3-inch loaf


1 cup (200g) sugar

1 3/4 cups (225g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4  teaspoon kosher salt

3/4 cup (175ml) fruity olive oil

1/4 cup (55g) unsalted butter, melted and cooled

1 teaspoon finely grated grapefruit zest

4 large eggs, at room temperature

1 cup (240ml) whole-milk kefir or buttermilk, at room temperature


2 cups confectioners sugar

2-3 tablespoons grapefruit juice

candied grapefruit peel to garnish 

Position a rack in the center of the oven and heat to 350ΒΊF butter and flour a 9x5x3 or 10x4x3 inch baking pan. 

Combine the sugar, and zest and rub the zest into the sugar until well combined and fragrant. Add the olive oil, eggs, and melted butter and whisk. Add the buttermilk or kefir. Add the flour, baking powder, baking soda, and salt. Stir to combine. You want it to be well mixed, don't go crazy, a few small lumps of flour are ok. 

Pour the batter into the prepared pan, tap it gently on the counter to release any air bubbles, and bake until the cake is puffed and golden and a cake tester inserted into the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then remove the cake from the pan to cool completely.

When the cake is cool, make the glaze. Whisk the confectioners sugar with grapefruit juice, adding a bit at a time until the glaze is thick but pourable. Pour the glaze over the top and garnish with candied grapefruit peel if desired. Let the glaze set for a few minutes before slicing.

Strawberry Buckwheat Skillet Cake with Cacao Nibs

Strawberry and Buckwheat Skillet Cake

Sometimes cake is a many layered, multi-stepped affair and sometimes it's just a quick batter topped with fresh fruit and tossed in a skillet. I don't play favorites so I won't say that I prefer one over the other, but there is something to be said for simple "everyday cakes" like this one.

Strawberry Buckwheat Skillet Cake

I took one of my favorite culinary dream teams, buckwheat and fruit, and paired them in a fluffy buttermilk enriched batter with some cacao nibs for crunch. Then I baked it in my cast iron skillet because we (my skillet and I) are having a moment,  you see, it's seasoned to perfection and practically begging me to use it every chance I get. Feel free to bake this cake in a regular cake pan if that's what you have.

Strawberry Buckwheat Skillet Cake

The strawberries will probably sink to the bottom of the cake and that's okay! They'll bake up into little jammy pockets at the bottom of the cake. Serve for breakfast with a little maple syrup on the side if you are feeling fancy.

Strawberry Buckwheat Skillet Cake

adapted from Smitten Kitchen

yield, one 8'' or 9'' cake

2.25 ounces all purpose flour

2.25 ounces buckwheat flour

1/2t baking powder

1/2t baking soda

2 ounces softened butter

4.75 ounces sugar

1t vanilla extract

1 egg

5 ounces buttermilk

5 ounces sliced strawberries

.75 ounces cacao nibs

Preheat oven to 350ΒΊ and grease and lightly flour an 8 or 9 inch cast iron skillet or cake pan

1. Whisk together the flours, baking powder, baking soda, and half of the cacao nibs.

2. Cream the butter and sugar together in a large bowl, add in the egg and vanilla extract and mix until thoroughly combined.

3. Add in the flour, alternating with the buttermilk in three additions. Mix until combined, making sure to get down to the bottom of the bowl. Spread the batter evenly into the prepared pan, top with the sliced strawberries and sprinkle with the remaining cacao nibs.

4. Slide into the oven and bake until the edges are browned and a toothpick inserted into the center comes out clean, 18-22 minutes. Serve warm. This cake is best the day it's made, when the cake sits overnight the berries make it a bit soggy.

Strawberry Buckwheat Skillet Cake