It was a really unusual, but awesome, weekend in Portland. It was sunny and 60 degrees for two days straight. We spent one day at a beer festival and one day building flower beds outdoors with our friends Bee and Kevin. It has been amazing to be outdoors so much. It looks like after tomorrow we’ll be back to business as usual, but this little “juneuary” has been quite nice. Come back soon, Juneuary!
Dave and I really had fun, and it all started with some of the grapefruit we picked up on our travels this winter. I keep thinking that I’m tired of it being citrus salad, but then we make something like this cake:
And then I’m not complaining about citrus season anymore. What else can I do with grapefruit?
Two things I really like about this particular recipe: a) It uses Greek yogurt, which pretty much guaranteed will improve the moisture of any cake.
and b) I decided to use olive oil in it, which I think resulted in a nice, many-dimensioned flavor.
This cake is now gone. We ate 4 pieces the first day (between the two of us) and 3 the second. That left us 3 more (i.e. 2 thick slices) for breakfast this morning, which we ate in no time flat. It’s that good. I recommend it for breakfast, brunch, or dessert.