Grapefruit pudding cake
Cakes
I expect grapefruit desserts to be either wet and syrupy (with rings of citrus I'm never quite sure how to navigate), or muted and shy (grapefruit in name, not in essence): But here, the grapefruit is serious and confident and leaning in. It's helped, not hindered by the airiness of the custardy dessert. <br /> <br />The smartest part of this recipe is in the first step: Fresh grapefruit juice is simmered on the stovetop until it reduces from 3 cups to 1/2. You sharpen the tart, concentrate the sweet, eliminate the excess liquid. The resulting flavor is so pleasingly bitter, you'll swear someone tipped a bit of Aperol into the batter (which is not a bad idea). <br /> <br />From the <a href="http://www.amazon.com/Big-Sur-Bakery-Cookbook-Restaurant/dp/0061441481?tag=food52-20">The Big Sur Bakery Cookbook</a href>, via the blog <a href="http://whenharrymetsalad.com/2012/03/13/grapefruit-pudding/">When Harry Met Sally</a href>.
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