26 February, 2010
20:29 | Posted by W | Edit Post
Pink is such an odd color for the grapefruit. It is not a girly fruit; there's nothing feminine about the slight bitterness that reaches around and slaps the sweetness right off of your tongue (or perhaps there is). The name itself even seems confusing; it's nothing like a grape, which is itself a fruit. Apparently the name grapefruit came about as they grow in clusters, much like grapes do...I'm pretty sure that's where the similarities end. This being said, I love grapefruit. They are so much juicier than oranges and thus, if you like to juice, are much more appealing and economical than oranges. I don't mind the bitterness either, you kind of warm up to it after awhile. So with a large bag of grapefruits and nothing better to do I set off, to drink and eat some cake.
- 1 part sky vodka
- 1 part fresh squeezed grapefruit juice
- 1 part La Croix pamplemousse water
- grapefruit slice
Now onto the cake. I'm going to be honest, I have a minor thing for this food blog, Chocolate Dust. I do, I like the fact that it's in Croatian, I like the fact that the english directions leave so much to wing, I like the difficulty of the recipes and their international flare. I might have a foodblog crush and I might just start writing my recipes in random languages, so look out for that. So I found this recipe on the blog, that the author had for a dark chocolate orange cake, sounds awesome right? Yes. It does. But I didn't have dark chocolate, I had white chocolate. I didn't have oranges, I had grapefruits. Yes, thats what I did, I made a white chocolate grapefruit cake, similar enough right? Well, kind of.
White Chocolate Gapefruit Cake
- 350g white chocolate
- 175g butter
- 70ml grapefruit juice
- 250g almond meal
- 5 eggs
- 100g sugar
- 2 tsp almond extract
Melt white chocolate on double boiler, adding in the butter and almond extract. Stir until fully melted and then set to the side. In a separate bowl mix together the almond meal and flour. Separate the eggs and mix the egg yolks with 20g of sugar and add into the cooled white chocolate. Slowly add the chocolate to the flour mixture, as well as the grapefruit juice. Beat the egg whites with the remaining sugar until white, and fold into batter. Pour into 2 9-inch pans and bake for 12 minutes at 350F.
- 1 cup organic sour creme
- 1/3 cup sweetener
- 1 tsp almond extract
Let the cakes cool in and mix sweetener with sour creme and almond extract and spoon between the layers. Place in freezer.
- 300g white chocolate
- 100ml half and half
- grapefruit zest
Melt chocolate in double boiler and slowly add the half and half to the mix.
Add the half and half in spurts and stop if the ganache starts to thin too quickly. You may not use all of the half and half.Once melted allow to cool and then pour over chilled cake, top with grapefruit zest, chill.
This cake went over pretty well, though it was no honey cake. It's dense and tart and, though a seemingly odd combo it worked by countering the overwhelming sweetness of the white chocolate.
- ▼ February (4)