GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY
Here's what you need: pound cake, unsalted butter, canola oil, fresh strawberry , fresh blackberry, sugar, lemon juice, whipped cream, grill, bamboo skewers
Provided by Betsy Carter
Categories Desserts
Yield 7 servings
Number Of Ingredients 10
Steps:
- Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
- Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
- Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
- Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
- Reduce the grill to medium-high heat.
- Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
- Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
- Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
GRILLED ROSE-WATER POUNDCAKE
Rose water adds a delicate, floral note to this otherwise traditional pound cake. Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill. Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.
Provided by John Willoughby
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan with 1 tablespoon of the butter and line the bottom with parchment paper.
- Mix the flour, baking powder and salt in a medium bowl and set side.
- Using an electric mixer, cream 1 1/2 sticks of the butter (12 tablespoons) in a large bowl until very smooth. Continuing to beat, slowly add the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Add the egg yolks one at a time, beating after each addition until incorporated. Beat in the rose water. Stir in the dry ingredients by hand until just incorporated.
- Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture. (The batter will be quite stiff.)
- Transfer the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Allow cake to rest for 5 minutes, then invert it onto a baking rack. Turn right side up and allow to cool to room temperature before cutting into 3/4-inch slices.
- Light a medium fire in a grill. When hot, brush each slice of cake lightly with some of the remaining butter and grill until lightly toasted, about 2 minutes a side. Serve immediately, accompanied by peach compote (see recipe).
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 205 milligrams, Sugar 20 grams, TransFat 1 gram
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