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.
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
1/2 c of water
1/2 c sugar
1 tbsp grapefruit juice
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.