Warm Parmesan Pound Cake


Aug 22, 2023

1 min read

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
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.
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