hunkering // grapefruit olive oil cake

east village, pre-blizzard

I stumbled upon the concept of 'hygge' in a blog post here this week, and it felt like the word and idea I've been searching for my whole wintry life. Growing up in Michigan my hair used to freeze on my walk into school. Ten years and two states later, the wind still howls when I get up for work. I tiptoe down the sidewalk to the subway, trying not to slip on unsalted ice. 

It's a term that defies easy definition in English, but it centers around a feeling of warmth, community and well-being. Like holiday cheer, but all of the time. A winter survival method. How To Be a Winter Conifer. Let the snow pile up, but never lose your leaves.

I'm working on planning a few gatherings to better integrate this concept into our February. But for now...! A few things that brought some coziness and comfort to my week:


-baking this*, and staring into the face (the heart?) (the center) of two halved grapefruits. Buying them at the grocery store and forgetting how to tell if citrus is good or not. Is it heavy? How does it smell? Press the navel? (That's a cantaloupe.) Getting in touch with The Grapefruit and Its Body. Eating it for desert after a dinner with sweet friends. 

-using travel time productively. (staring into the face the heart the center of this book, and this one.) closing them to listen to the musicians on the Metropolitain G platform. Opening them again and almost missing my stop. 

-being a part of a reading and some rehearsals that brought color to my face. I'm just telling you, if you love acting, there is seriously nothing like doing it. It's a part of the discomfort of being an actor, I think. When you can't do it for whatever reason, there's a sadness in the absence. I love acting, and when I do it, a part of me wakes up.





get your blood pumping. then drink some wine! make some soup! more hygge to come!

*Grapefruit and Olive Oil Pound Cake  (exactly as it appears in the Smitten Kitchen Cookbook by Deb Perelman)

Cake

• butter or oil for the pan
• 1 1/2 cups all purpose flour, plus more for the pan
• 2 Tbs freshly grated grapefruit zest (1-2 grapefruits)
• 1/2 cup granulated sugar
• 1/2 cup turbadino or raw cane sugar (granulated sugar can be subbed if you can't find this variety)
• 1/2 cup good fruity olive oil
• 2 large eggs, at room temperature
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp table salt
• 2 Tbs freshly squeezed grapefruit juice
• 1/3 cup buttermilk or yogurt

Syrup

• 2 Tbs granulated sugar
• 1/3 cup freshly squeezed grapefruit juice

Glaze

• 1 cup confectioners' sugar
• 2 Tbs freshly squeezed grapefruit juice

Preheat the oven to 350 degrees, and butter and flour a 9-by-5-inch loaf pan.

In a large bowl, rub the grapefruit zest into the sugars with your fingertips.  This will help it release as much flavor and essence as possible.  

Whisk in the oil, then the eggs one at a time, and scrape down the bowl.

In a second, smaller bowl, whisk together the flour, baking powder, baking soda, and salt.  

Combine the grapefruit juice and buttermilk in a liquid measuring cup.

Alternating, add the flour and buttermilk mixtures to the sugar-oil mixture, beginning and ending with the flour.

Pour the batter into the prepared pan, and use a spatula to smooth the top.  Tap the pan on the counter a few times to pop any air bubbles.

Bake 45 minutes, or until a toothpick inserted into the center comes out clean. (In my oven this took an hour.)

As the cake is baking, make the syrup.  Combine 2 tablespoons of sugar with 1/3 cup of grapefruit juice in a small saucepan.  Cook over low heat until the sugar dissolves, stirring occasionally.  

When the cake is finished, cool it in the pan for 10 minutes.  Meanwhile, line a baking sheet with parchment paper or foil, and top with a cooling rack.  Carefully invert the cake onto the rack, and use a toothpick or skewer to poke holes all over the top. Pour the syrup over the cake slowly.  Allow the cake to cool to room temperature.

To make the glaze, whisk together the confectioners' sugar and grapefruit juice until smooth.  Once the cake has cooled, pour the glaze over the cake, allowing it to drizzle down the sides decoratively.  Slice and serve.