eat: grapefruit and rosemary almond cake

IMG_4007

first off, i have to admit that i am listening to Beyonce while typing this, which is pretty much out of character for me. did anybody else watch her documentary on HBO this past weekend? i had to try out one of her albums, which is a first for me, besides her radio hits. i am quite enjoying the change of pace- the girl has got some spunk! and run the world might just be one of the all time best music videos! i kind of think she is whitney houston/madonna/ and hilary clinton in one. i would probably vote for her. i am also obsessed with her choreography, not to mention her costumes. it’s just so good. ok, i am done talking about my girl crush.

moving on to this grapefruit and rosemary almond cake. which, i might say could possibly be one of my favorite things i have ever made. it is moist and light and yummy!!!! i could probably eat a piece every day. since, i can never NOT over do it when it comes to food and entertaining, i decided to make this cake a few weeks ago for my visiting friends just to have around. i told you we would be talking about that weekend for a while. i still have like 3 posts pending on it.

i found a recipe for a lemon/rosemary/creme fraiche cake and it was so pretty i wanted to try and recreate it. i did a spin on it though and changed a few things around with ingredients and flavors. the original recipe called for instant polenta, but i am not always the biggest fan of corn products, so i substituted this for more almond flour, which i am a big fan of. i also forgot to get creme fraiche at the store, kind of a main ingredient…but i had some honey greek gods yogurt and substituted this in the cake and the icing! instead of lemon, i obviously did grapefruit and kept the rosemary in there, which was my favorite part of the flavor. i added in some blood orange for color and just because i had one around. obviously, i took inspiration from the cake i did for the marie antoinette party. i have been wanting to do more fun decorated cakes like this…just another excuse to eat something. i loved this combo so much that i  did a twist on my baked donuts with a grapefruit/rosemary  for the job i did last week and they were a big hit! i will probably put herbs in all my desserts now.

PicMonkey Collage PicMonkey Collage1IMG_3902 PicMonkey Collage2 IMG_3940

ingredients

cake

1 stick of melted butter/cooled

1 1/2 c of almond flour

1 1/3 c of flour

1 tbsp of baking powder

1 tbsp of grated grapefruit

1/2 tsp of salt

4 eggs at room temp

1/2 c of sugar

3/4 cup of creme fraiche or yogurt

1-2 tbsp of chopped rosemary

syrup

1/2 c of water

1/2 c sugar

1 tbsp grapefruit juice

glaze

1/2 c of powdered sugar

3 tbsp of creme fraiche or yogurt

1 tbsp of grapefruit juice

combine the dry ingredients in a bowl. beat the room temp and eggs for 10 minutes. add the creme fraiche or yogurt after the ten minutes and then the melted butter, which should be cool. fold the wet ingredients into the dry ingredients in 3 batches. bake for 30 minutes at 350 degrees.

while the cake bakes, make the syrup. combine the water and sugar and simmer until the sugar dissolves. add the grapefruit juice and pour over the cake while the cake is still hot. yum!

combine the ingredients for the glaze. you can add more powdered sugar or juice for required consistency. you can also add a little vanilla for flavor if you like. add the glaze to the cake when it has cooled.

i used a mandolin to slice my grapefruit and blood orange. i then sliced them in half and decorated around the cake. a few springs of rosemary garnish the middle.

IMG_3943 IMG_3952 IMG_3983 IMG_3974PicMonkey Collage45645IMG_4015

Published by Dear, Us

Welcome to the bridge where I hope and intend to create a space for ALL the things I do and can't seem to quit. I am a stylist, a creator, a shop owner, a writer, an artist, a mama. Sabina Bloom was born FEB 2021 in a snowstorm and she has an extra special gift on her 21st chromosome. Here you will find us laughing, loving, creating, and navigating Down syndrome and our life together.

17 thoughts on “eat: grapefruit and rosemary almond cake

  1. that would be awesome! there is some white flour in this recipe, but i think you could easily substitute that for more almond flour or try coconut or maybe even spelt! the syrup makes it super moist too!

  2. Love these flavors and the presentation is so beautiful. Glad you tweaked away at it! What size spring form pan did you use? Gotta try this 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: