to do. to see. to hear. to love


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.

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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.

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Post a comment
  1. March 5, 2013

    I can’t wait to make this!! I’m going to have to make up an occasion…

  2. March 3, 2013


  3. February 24, 2013

    Reblogged this on PartTimeAngelOnTour und kommentierte:
    That is what I will do as soon as I come back home… sounds delicious!

  4. February 24, 2013

    Looks great, can’t wait to try this one when I am back home! Yammie Yammie!

  5. February 19, 2013

    I love cooking with almond flour. Will try it, beautiful pics!

  6. February 18, 2013

    Wow! That cake looks too pretty to eat! I would’ve never thought of combining rosemary and grapefruit but it sounds good! Love your photography 🙂

  7. February 18, 2013

    This is the funkiest cake recipe I have seen for many a day! Gorgeous looking and really creative. Thanks for the inspiration. Happy days

  8. February 18, 2013

    It looks d e l i c i o u s , b e a u t i f u l , f a n t a s t i c !
    Thank you for sharing this marvellous cake!

    • February 19, 2013

      well, thank you for the fabulous compliments!!!

  9. February 18, 2013

    This sounds amazing! I’m always looking for desserts to make gluten free. I’m thinking spring time brunch with mimosas!

    • February 18, 2013

      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!

  10. February 18, 2013

    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 🙂

    • February 18, 2013

      thank you so much!!! i used a 9×3. let me know how it turns out!!! hope you like it!

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