Grapefruit Olive Oil Cake
The best thing about olive oil cake is the savory richness - a great contrast to citrus!
Since I’m about to head off to BlogHer Food ’12, I figured I’d tell you guys a little bit more about my sponsor. We made their classic scone recipe for a brunch we were invited to a few weekends ago, and they were a hit!
This recipe calls for Stone-Buhr’s All Purpose flour, which is different from any old flour brand in a very big way. Frequently when crops like grains, vegetables, etc. are farmed, they meet a certain standard and then are bundled together as “grade A whatever it is.” With Stone Buhr, you can find out exactly where your flour came from! The “use by” date functions as a lot number for them, so if you go to their Find the Farmer website, you can look up your bag.
The focus on the farmer at Stone-Buhr is something I really value in a brand – growing food should be a fine craft.
Here’s the Stone Buhr scone recipe:
Start by measuring your dry ingredients (in this case, flour, baking powder, cinnamon, sugar, salt) into the bowl of a stand mixer.
Cut the butter into cubes, then use a pastry cutter to cut the fat into the dry ingredients to form a mealy texture.
Use a whisk or a fork to mix the eggs and buttermilk together, then add to the stand mixer with the paddle attachment on at a low speed. Go in two sections – first, add 2/3 of the liquid and mix until it just comes together. Then add the last bit of liquid, and the dried fruit/nuts. The dough will be pretty rough:
But then you can take it out of the stand mixer. On a lightly floured surface, mold the dough into one piece. Form the dough into a ball, then flatten the ball into a round disk that is an inch to an inch and a half in thickness. Use a pizza cutter to cut the round into six triangles. It is totally ok to still have chunks of butter – this is because it’s still pretty cold.
Paint with the egg wash and sprinkle with turbinado sugar. Bake at 400 for 25-30 minutes. Keep an eye on them – the edges should be just brown.
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