Anytime between noon and 5 on Wednesdays, you can catch the citrus guys at the downtown grower's market. They grow and sell all kinds of citrus, including some amazing cara cara oranges, eureka lemons, and grapefruit the size of your head.
We've used their lemons a million times in our desserts. They are bright, sweet, and full of true lemon flavor. But we needed something new, we always do.
Lemon Curd Cake + Blackberry Mallow
We switched up our well-loved bright lemon butter cake with a swirl of fresh lemon curd. It's sour and sweet, filled with buttery lemon goodness. Topped with a fresh blackberry mallow and finished it with a drizzle of ruby chocolate.
What is Ruby Chocolate?
Ruby chocolate is a curious thing. Introduced by Barry Callebaut in 2017, it's now being coined as the 4th type of chocolate, behind milk, dark, and white. The ruby cocoa bean is a cocoa bean, with what many experts are saying is a high level of pigmented polyphenols. Patented by Callebaut, the patent notes say the unique processing technique lends to the pink color. With a similar tasting profile to white chocolate, it carries fruity notes, with a sweet and tart finish.
This cake tastes like summer, and pairs well with ice-cold unsweetened tea, or a glass of Sauvignon blanc.
