I’m constantly balancing work and play, ensuring adequate self care, investing myself fully in being a mother, a partner, a colleague; a friend. I keep lists of ‘to do’s, deleting my accomplishments as I go. Vitamin: Check! Pick up kid: Check! Pedicure: Check! Run – no need to make a list for that one. It’s a part of my operating system now.
Mediation I still struggle with. So, as I sit here with consciousness-invoking tunes streaming through my headphones, I naturally relax into creativity mode.
Which brings me back to Sunday:
I love casual Sundays; the rain in Seattle really helps invoke that nurturing and creative side in me. Most recently, I wanted to make a dinner that would really impress. And of course, dessert would be involved.
I have a thing for citrus cakes; last year I was on a grapefruit-olive oil cake run that I made multiple times, inspired by the incredible Yellow House blog post. I served it at dinners, I made it for friends. Be sure to take a gander, if you have time.
This cake is similar in its density, with citrusy bitters mingling with syrupy sweetness in a dense almond flour base. I loosely followed a recipe for clementine almond cake found in the Jeruselem cookbook (again – planning to cook my way through this one!), however while out procuring ingredients, my eyes wandered over to the giant globes of grapefruit.
Grapefruit Almond Cake
A combination of citrus would work really well here; I’m thinking blood oranges would be lovely, once in season. Feel free to play around with sweeteners; this cake is quite forgiving. It’ll keep several days, and makes an excellent breakfast, topped with a bit of plain Greek yogurt or cultured cream.
Mmm. Already fantasizing about when I will make this again!
Grapefruit Almond Cake
2.5 c almond flour (finely ground almonds)
3/4 c whole wheat pastry flour
1 c butter
1/2 teaspoon almond extract
2/3 c sugar (I used unbleached cane sugar)
Zest of one grapefruit
1 tsp cinnamon
1/2 tsp salt
1/3 c sugar
Juice of one grapefruit and one lemon
1. Preheat oven to 375
2. Butter and line a 8.5-9-in springform pan with parchment
3. Combine all dry ingredients; set aside.
4. In a stand mixer or large mixing bowl, cream butter and sugar, along with lemon and grapefruit zest.
5. Add eggs, one at a time, fully incorporating into the batter.
6. Add almond extract.
7. Work in dry ingredients, about a cup at a time; beating until just incorporated.
8. Pour batter into prepared pan and bake for ~50-60 minutes, until a skewer inserted into the center comes out clean.
(note – monitor cake ~40 minutes in, as it may need to be covered with foil or parchment to prevent excessive browning)
While cake is baking, prepare syrup:
Bring sugar to a boil, then simmer on low for just a few minutes, stirring to prevent burning. You’ll want to have ~1/2 c of the juice/syrup.
Pour over cake immediately, once removed from oven
Let cake cool completely, then remove from pan. Serve with a dollop of creme fraiche or whip cream.
I won’t go into great detail about dinner, however I must share a teaser, as it was a truly stunning meal:
Lamb Kofta with Tahini Sauce
Much love to you!