Now that Snowmageddon is but a fading memory, I'm ready to celebrate. This may seem somewhat incongruous, given my desire to go all-healthy last month, but every calorie-counter can find a way to make room for a little cake. If not for the pleasure of food, there's not much point eating, in the first place. Early spring is an interstitial season. For those in the northeast U.S., the first plants are just starting to perk up, leaving fresh & local food options a little thin on the ground. Spring greens like asparagus, fiddleheads, spinach, sweet peas, would all be appropriate, but I think they lack the right appeal for dessert. Instead, I opted for a melange of citrus fruits, which blend flavors I've always considered quintessentially summery, despite the most bountiful fruiting season being the dead of winter, splitting the difference for a spring theme. Triple citrus cake paired with citrus curd makes an easy, elegant dessert, appropriate for any time of year.
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| Citrus!!! |
