When I saw this cake pop up on Deliciously Organic, I knew instantly that I had to make it. Only problem is...it isn't completely GAPS legal. I made it anyways, using Sucanat in the buttercream recipe, and it was the best cake I've ever had. I fell in love with it. I decided to play around with the buttercream recipe...since I looooove buttercream frosting...and make it GAPS legal. So, here is the result and I quite like it! I hope you enjoy.
Vanilla Buttercream Frosting
2 large eggs
1/2 cup honey
2 teaspoons pure vanilla extract
pinch of salt
3/4 cup plus 3 tablespoons butter
In a metal mixing bowl, combine the eggs, honey, vanilla, and salt. Set the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160 degrees (about 3 minutes). Take the bowl off the pot and beat on medium speed until the mixture becomes light and fluffy (about 5 minutes). Begin adding the butter, one tablespoon at a time, until it is all incorporated. Beat on high for one minute. Set in the refrigerator for a few minutes if you want the frosting to be more firm. Spread on a cooled cake or cupcakes and enjoy...or eat it by the spoonful :) I won't tell.