Monday was my mom's birthday. We hosted a dinner party in her honor last weekend and I guess it's a testament to its success that I only managed to snap this one photo. The menu: acorn squash soup with celery root, mushroom lasagna with white sauce, a simple salad of greens and cherry tomatoes, and this cake. One day I promise to share the soup and lasagna recipes, but for now: let us eat cake.
I used this recipe for the cake proper, substituting whole grain pastry flour for the cake flour called for.
And for the frosting, I used ye olde Mark Bittman's not too sweet buttercream frosting recipe. PLUS, I added some raspberry juice (spooned out of the raspberries as they were cooking down) to the frosting, dyeing it a subtle pink and slightly flavoring it.
Raspberry filling:
1, 10 ounce bag of frozen raspberries
1/4 cup water
2 tablespoons grapefruit zest
2-4 tablespoons sugar to taste
Stir the ingredients together in a small pot over medium heat. Cook down. This takes 15 minutes or so? Unfortunately I wasn't paying much attention to the time. But the point is to cook it down until it's a smooth, thick but not dry sauce. Spoon and spread this out between the cakes, then frost. And, if you're feeling cutesy, you could carefully form a heart shape by sticking upside-down fresh raspberries to the top of the cake. And then maybe sprinkle some powdered sugar on top of that, because, you know, why not?
3 comments:
want!
ridiculously yummy looking! seeing the whole cake would have been too much to handle anyway. i can't wait to see the rest of the meal!
Agreed. I'm okay with not seeing more imagery of the Atlantis of modern meals.
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