This dessert was featured recently in Bon Appetit, plucked from an LA restaurant named best new in the country. The beauty of this recipe is you make each component as if it were a standalone and assemble when you are ready to serve. Each component can be made two to three days ahead-brilliant!
The buttemilk cake is more savory than sweet. Add to the cake dollops of the ”jam”, which is a sweetened up creme fraiche, plus the gin poached dried cherry garnish are a threesome I'm calling menage a delicious!
