Has anyone else been hit with a bit of cabin fever lately? With freezing temperatures over the last two weeks, all that time cooped up has left me feeling stir-crazy. And, of course, with nowhere to go, I keep noticing every dusty, forgotten surface, every unorganized junk drawer and all the clutter accumulated over the busy holiday season.

I was tempted to reset everything at once but decided to be rational and tackle one space at a time, starting with my kitchen.

I cannot be the only one whose kitchen utensil drawer somehow doubles as a junk drawer or whose refrigerator seems permanently coated with a thin layer of dust, right? With nowhere to go and nothing else to do, it felt cathartic this week to put on my headphones, press play on a podcast and start scrubbing.

You might be thinking, isn’t this just spring cleaning, but earlier? Maybe it is – but I am just that eager for winter to be over.

After I finished, I loaded a box of giveaway items into my car to donate to Palmer’s Home, lit a lemon-scented candle and felt inspired to bake something that would match my newly lifted mood while also looking beautiful on my freshly cleaned counter.

While searching online for inspiration, I came across Isabelle Heikens’ Substack page featuring an intriguing Earl Grey Orange Loaf.
If you have been reading my column, you might remember that Earl Grey and citrus is a flavor combination I have used before.
When I checked my newly organized tea cabinet and saw I still had Earl Grey tea on hand, I knew this recipe was the perfect choice.

It is always important to read the full recipe before starting a bake so you have a clear idea of preparation and assembly – what ingredients need time to reach room temperature, what order they should be combined and other details. While reading Heikens’ recipe, she noted that she originally tested it with an oil base, but the texture was not right, so she redeveloped the recipe using butter instead.

However, when I opened my freshly cleaned refrigerator and realized I was out of butter, I decided to trust my instincts and use olive oil anyway.

I love the flavor of olive oil cake, especially when paired with citrus, so I figured even if the loaf turned out slightly denser, it would still be delicious. The final product was light and fluffy with an even crumb, which serves as a reminder that experimentation often builds intuition, and thoughtful substitutions can help make a recipe your own.

I also substituted Greek yogurt for sour cream. When I ran out of all-purpose flour, I added a small amount of bread flour to make up the difference. Bread flour is not typically used for quick breads because its higher gluten content can create a tougher texture, but the small amount did not noticeably affect the results. Practice does not always make perfect, but it certainly builds skill.

Sitting at my freshly cleaned kitchen bar enjoying a slice of this loaf was exactly the reset I needed. The bread was bright and fragrant on the inside, while the exterior was caramelized with a lightly toasted flavor. The Earl Grey citrus glaze added an extra burst of flavor while helping keep the loaf moist.

On Monday morning, I checked to see whether Punxsutawney Phil saw his shadow. Unfortunately for me, the groundhog predicts six more weeks of winter. I suppose I will just use that time to keep my kitchen ready for spring.

EARL GREY ORANGE OLIVE OIL LOAF

Ingredients:
Cake:
200 g (1 1/3 cups) all-purpose flour I used 25 g bread flour because I only had 175 g all-purpose left, but stick with all-purpose if you can
1 1/2 tsp baking powder
3/4 tsp Diamond Crystal kosher salt
200 g (1 cup) granulated sugar
1 tbsp + 1 tsp loose-leaf Earl Grey tea
2 tbsp packed orange zest (from 2 to 4 oranges)
183 g (13 tbsp) olive oil
150 g (3 large) eggs, room temperature
130 g (1/2 cup + 2 tbsp) plain Greek yogurt, room temperature

Earl Grey Orange Drizzle:
40 g fresh orange juice
20 g strongly brewed Earl Grey tea (steep 2 tsp loose tea in 1/4 cup hot water for 5 minutes, strain and use 20 g)
150 g granulated sugar
Pinch of salt

Directions:
■ Preheat oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
■ In a bowl, whisk together flour, baking powder and salt. Set aside.
■ Add a few tablespoons of the measured sugar to a mortar and pestle or spice grinder with the loose-leaf Earl Grey tea. Grind until the tea breaks into small flecks dispersed throughout the sugar. The mixture should be fragrant with a slight gray tint.
■ Transfer the Earl Grey sugar to the bowl of an electric mixer with the remaining sugar and orange zest. Use a spoon to rub the zest into the sugar for about 1 minute until the mixture resembles wet sand and smells fragrant.
■ Add olive oil and beat on medium-high speed for several minutes, stopping every 1 to 2 minutes to scrape the bowl and paddle attachment.
■ Add eggs one at a time, mixing until fully incorporated and scraping down the bowl between each addition.
■ With the mixer on low speed, add half of the flour mixture and mix until mostly combined. Add Greek yogurt and mix until incorporated. Add remaining flour mixture and mix just until combined, scraping the bowl as needed.
■ Transfer batter to the prepared loaf pan and smooth the top. Run a wet knife down the center of the batter to encourage a split during baking.
■ Bake for 60 to 70 minutes, until the loaf is deep golden brown and a toothpick inserted into the center comes out clean. Do not overbake. While the loaf bakes, prepare the drizzle.
■ Combine sugar, orange juice, brewed Earl Grey tea and salt in a saucepan. Cook over medium-low heat, stirring until sugar dissolves.
■ Remove loaf from pan and place on a wire rack set over a sheet pan. While the loaf is still warm, brush drizzle over the surface. Let sit for 10 minutes, then apply another coat.
■ The loaf is good the day it is baked but improves in flavor the following day. Wrap tightly in plastic wrap for storage.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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