Warm Parmesan Pound Cake

Ingredients

Parmesan Pound Cake: 

500	gr	Flour
2	tsp	Baking powder
1/2	tsp	Fine sea salt
150	gr	Mainland Parmesan, finely grated,
200	gr	Mainland unsalted
500	gr	Caster sugar
6	Tbsp	Large eggs, lightly beaten
250	gr	Anchor Cream Cheese
250	gr	Anchor Sour Cream
1	punnet	Fresh strawberries, sliced
1	punnet	Fresh raspberries, whole
		Pomegranate vincotto to finish

Whipped vanilla cream cheese:

500	gr	Anchor Cream Cheese
200	gr	Anchor  Sour Cream
100	ml	Anchor Cream
3	Tbsp	Icing sugar
1/2	tsp	Vanilla paste

Basil Sugar:

125	gr	White sugar
100	gr	Fresh basil leaves

Method

Parmesan Pound Cake:

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.

Whipped vanilla cream cheese:

1. Leave cream cheese out at room temperature for 10 minutes to soften slightly.
2. Whisk together the cream cheese, sour cream, vanilla and sugar until well combined.
3. Add cream and whip until nicely aerated and fluffy.
4. Cover and keep chilled until ready to serve.

Basil Sugar:

1. Combine half of the sugar and half of the basil in a spice grinder or mini food processor; pulse until the basil leaves are chopped finely and the sugar has taken on the color and scent of the herb.
2. Repeat with the remaining sugar and basil. Store in an airtight container for up to 3 days.