Every winter, we look forward to my parents' bounty of citrus -- red and white grapefruit, Meyer lemons, limes and Navel oranges. These beauties last us a year until the next winter's harvest.
It's been years since I made this cake but the flavors of refreshing red grapefruit supreme sections with grapefruit curd and Pernod buttercream in a cold sponge cake seduced me to overlook the nutritional no-no's of sugar and white flour never mind that the ingredients are all organic. And plus it was my dear friend Susan's birthday. AND there's nowhere to buy a decent cake out here, so you see....? The combination of the grapefruit explodes juxtaposed to the licorice perfume of the pastis. The slightly crisp buttercream layered between the sponge and tart yet buttery curd mousseline...was, well, so satisfying that after one slice, I'm happy to return to raw dairy, coconut sugar and enzymatically live foods without a single regret.
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