Warm Mainland Parmesan pound cake

Parmesan Pound Cake

Ingredients

• 500g flour
  
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 150g Mainland Parmesan, finely grated,
• 200g  Mainland unsalted
• 500g caster sugar
• 6 large eggs, lightly beaten
• 250g Anchor Cream Cheese
• 250g Anchor Sour Cream
• 1 punnet fresh strawberries, sliced
  
• 1 punnet fresh raspberries, whole
• Pomegranate vincotto -to finish

Method

1. Preheat the oven to 175c.
2. Butter the bottom and sides of a . gastronormtray and line the bottom with parchment paper. Lightly flour the sides of the pan, tapping out any excess flour.
3. Sift the flour, baking powder, and salt into a large bowl. Whisk in the grated Mainland Parmesan cheese.
4. Combine the butter and sugar in the bowl of a stand mixer with paddle attachment; beat for 5 mins until creamed well.
5. Reduce the speed to medium and slowly drizzle in the beaten eggs. Add the cream cheese and continue to beat until incorporated.
6. Reduce the speed to low and add the flour mixture and sour cream until both are nearly incorporated.
7. Transfer the batter to the prepared cake pan, spreading it evenly and smoothing the surface.
8. Bake 180c until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
9. Serve warm, topped with whipped mascarpone and fresh berries. Sprinkle some of the basil sugar over everything, then drizzle the berries and/or the plate with the pomegranate vincotto.