We made this mini cake to celebrate Mother’s Day – complete with tangy grapefruit curd and tangerine ombre layers (my mom loves grapefuit!). I am totally a fan of cakes that look like any plain old cake on the outside… only to reveal a surprisingly pretty inside. That said, I am not wild about the texture of the cake, I feel it’s just that little bit too dense. And getting the buttercream to the right consistency without adding a ton of powdered sugar is just impossible. But the grapefruit curd? Well, it’s tangy, citrusy and pretty darn good.
Want to make some?
Recipe from Honey & Jam
8 large egg yolks
1/2 cup freshly squeezed grapefruit juice
1/2 cup lemon juice + 2 tbsp lemon juice
Zest of 1 grapefruit
1 cup sugar
1/8 tsp salt
1 1/4 sticks cold unsalted butter, cut into pieces
What to do:
Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a saucepan; whisk to combine.
Cook over medium-high heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 8 to 10 minutes.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth.
Strain through a fine sieve unto a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.