Grilled Pound Cake

Name: Grilled Pound Cake
Prep time: 12 h 30 min
Cook time: 12 h 30 min
Total time: 12 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 pints fresh local blackberries; 0 teaspoons ground cinnamon, plus more for cream; 1 lemon, zested and juiced; 3 sprigs mint, leaves chiffonade; 1 loaf pound cake; 2 Tbsps bakers sugar, plus 1/2 cup, plus more for cream; 1 pint whipping cream

Grilled Pound Cake is a gluten free recipe with 8 servings. One serving contains 268 calories, 3g of protein, and 22g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of pound cake, ground cinnamon, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 12 hours and 30 minutes.

Instructions

In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.

Ingredients you will need

Blackberries

Lemon Juice

Lemon Zest

Cinnamon

Sugar

Equipment you will use

Bowl

Preheat a grill to medium.

Equipment you will use

Grill

Cut the pound cake into 8 even rectangular slices.

Ingredients you will need

Pound Cake

Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.

Equipment you will use

Grill

For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.

Ingredients you will need

Blackberries

Lemon Juice

Lemon Zest

Sauce

Sugar

Water

Equipment you will use

Blender

Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream.

Ingredients you will need

Whipped Cream

Blackberries

Pound Cake

Cinnamon

Berries

Cream

Sauce

Sugar

Equipment you will use

Hand Mixer

Bowl

Garnish with sprig of mint and serve.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

2pints

fresh local blackberries 0teaspoons

ground cinnamon, plus more for cream 1

lemon, zested and juiced 3sprigs

mint, leaves chiffonade 1loaf

pound cake 2Tbsps

baker's sugar, plus 1/2 cup, plus more for cream 1pint

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.