In anticipation of the impending snowpocalypse, I made some orange olive oil cake using New York Times’ recipe. All photos are unfiltered/unedited to show the realness that is 4021 Pine’s kitchen.
Go to Frogro the day of snowpocalypse and experience people panicking and ransacking the place. Cling onto your roommate fearfully because you both didn’t bring phones. Buy three oranges. Zest two of those oranges.
Mix zest with one cup of sugar.
My kitchen smells like Bath & Body Works and I’m not complaining.
Strip the oranges and feed the peel to your roommate.
Cut out wedges of orange flesh (apparently this step is called supreme-ing I had no idea) and break up into small pieces.
Squeeze the carcasses of the two oranges to get 1/4 cup of OJ. Realize that you only needed two oranges after all. Spill some of your hand-squeezed OJ and choke back some silent tears. Baking realness.
Add plain yogurt until you have approx 3/4 cup of liquid. Plop plop.
Whisk OJ+yogurt with orange zest sugar.
Crack in three eggs and whisk.
Sift in flour, baking powder, baking soda, and salt. The mess behind? Baking realness.
Don’t underestimate sifting, kids.
Mix in 3/4 cup of olive oil. That’s a whole lotta oil.
Fold in orange segments.
Dump into loaf pan. Switch to your third utensil of the night, a spatula, to make sure that you scrape that bowl well.
Bake for an hour at 350F, et voila!
Yum yum. Hope you enjoyed this installment of Baking Realness, and remember – don’t trust anything you see on Instagram.