Warm Parmesan Pound Cake
Recipes
1 min read
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:
- Preheat the oven to 175c.
- 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.
- Sift the flour, baking powder, and salt into a large bowl. Whisk in the grated Mainland Parmesan cheese.
- Combine the butter and sugar in the bowl of a stand mixer with paddle attachment; beat for 5 mins until creamed well.
- Reduce the speed to medium and slowly drizzle in the beaten eggs. Add the cream cheese and continue to beat until incorporated.
- Reduce the speed to low and add the flour mixture and sour cream until both are nearly incorporated.
- Transfer the batter to the prepared cake pan, spreading it evenly and smoothing the surface.
- Bake 180c until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- 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:
- Leave cream cheese out at room temperature for 10 minutes to soften slightly.
- Whisk together the cream cheese, sour cream, vanilla and sugar until well combined.
- Add cream and whip until nicely aerated and fluffy.
- Cover and keep chilled until ready to serve.
Basil Sugar:
- 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.
- Repeat with the remaining sugar and basil. Store in an airtight container for up to 3 days.
