For the Cake:

In a stand mixer with a paddle attachment or in a large bowl with a mixer, cream the butter until it is light and fluffy. Add the sweetener and combine well, then add the honey and grapefruit zest and mix well.

To the butter mixture, add the egg yolks, incorporating one at a time.

Next, add the sour cream, vanilla, and freshly squeezed grapefruit juice.

Sift the almond flour, arrowroot flour, salt, coconut flour, ginger, and clove in a separate bowl.

Incorporate the dry mixture into the wet mixture one-third at a time, scraping down the bowl after each addition.

Slowly combine the heavy cream, carefully to not whip.

In a separate bowl, whip the egg whites until they are a soft peak. Add two tablespoons of sweetener and whip until they reach a stiff peak.

Gently fold the egg whites into the batter until they are just incorporated and transfer to a parchment lined 8”x4” baking pan.

Place in a preheated 325° oven and bake for 55-60 minutes.

For the Frosting:

Whip the heavy cream until it reaches medium peaks.

Fold in the grapefruit zest, juice, sweetener, and mascarpone cheese and thoroughly combine.