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.

Grapefruit and Bergamot Jam

grapefruit jam

I've been known to go pretty citrus crazy this time of year, but due to our move and some other circumstances I scaled down my usual citrus extravaganza to more of a low-key citrus shindig this time around. Despite my late start to the season, I still managed to get my paws on a lone bergamot that I knew would be the perfect addition to Marisa's grapefruit jam that I had bookmarked last year. If you are a marmalade wimp like me, this jam will be right up your alley. The small amount of bergamot zest adds a bitter, floral note to this preserve which I admit sounds odd, but if you like earl grey tea you know what I am talking about.

Next year I am going to order some real-deal Seville oranges like Tim from Lottie and Doof.

Grapefruit and Bergamot Jam

adapted from Food in Jars

yield 2 pints

If you can't find bergamot oranges where you live don't let that turn you away from this recipe. This jam is super tasty even without the extra hit of bitter bergamot flavor.

8 grapefruit (approximately 4 pounds)

1 bergamot orange

2 1/2 cups granulated white sugar

1. Wash and dry the fruit and prepare your canning jars.

2. Use a vegetable peeler to remove the peel from the bergamot being careful to avoid the bitter white pith, then slice the peels into very thin strips. Combine the zest strips with about 2 cups of cold water in a medium sized saucepan and bring the mixture to a boil. Cook the zest strips until they are very soft, about 30 minutes then drain and rinse them quickly with cool water. Juice the bergamot and reserve it for later.

3. Supreme the grapefruit by cutting away the tops and bottoms of the fruit, then with a very sharp knife, cut the skin and white pith away from the outside of the fruit and discard it. Over a bowl, carefully cut the wedges of fruit away from the membrane letting the fruit and juices fall into the bowl. Save the membrane and seeds and place them in a cheesecloth bundle. You will use this bundle to add some natural pectin while cooking the marmalade.

4. Add the grapefruit segments, juice, cheesecloth bundle, and prepared bergamot zest and juice into a large, non-reactive pot. Stir in the sugar.

5. Put the pan over high heat and stir until the sugar dissolves and the mixture comes to a rolling boil. Cook the jam, stirring occasionally, until it comes to 220ΒΊ or passes the wrinkle test. Remove the cheesecloth bundle and ladle the finished jam into prepared jars. Process for 10 minutes in a boiling water bath.