Getting peachy about grilled pound cake

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The Foodie:

This summer we were having dinner at Fiamma Steak on Hertel Avenue in Buffalo and had the most delicious grilled pound cake with berries. I love trying new things and then figuring out how to make them myself. Face it — there are no real new ideas, just variations on a theme.

Take pound cake, for example. Pound cake is pound of butter, sugar, eggs and flour. Add 1 teaspoon of vanilla and ½ teaspoon of salt and you’ve got yourself a classic treat. I did some research about pound cake and have come to realize that while pound cake is a cake made with a 1:1:1:1 ratio it is also a generic phrase for dense cake like martini is a classic cocktail made with gin and vermouth or a drink served in a cone shaped stemmed glass.

I used Food Network star Alton Brown’s recipe to make a pound cake with my own twist. Here is his recipe: http://www.foodnetwork.com/recipes/alton-brown/pound-cake-recipe/index.html

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I did the pound of flour, sugar and butter and substituted 2 mashed peaches for two of the nine eggs (nine eggs are approximately one pound). I made this recipe twice and it is amazing. Here are a few tips:

Be sure to have the butter and eggs at room temperature. Cold, hard butter does not cream well and cold eggs slow the cooking time down causing the cake to be overcooked on the outside and uncooked inside. I learned this one the hard way.

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Use a scale to measure the flour and the sugar. Cooking is an art (a little of this and a little of that) and baking is a science. Exact measurements make a difference in baking. If even one ratio is off you will end up with something different than intended.

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While the cake is baking make the sautéed peaches and ricotta cream.

Sautéed Peaches
Makes Four Servings
2 Peaches (cut into wedges — about 12 per peach)
1 Pat Butter
3 Turns Blood Orange Olive Oil (D’Avolio sells a nice one)
¼ Cup Brown Sugar
1 TBSP Peach White Balsamic Vinegar
1 tsp Vanilla Salt (or ½ tsp vanilla and teaspoon of course salt)
In a heavy skillet on medium heat add butter and blood orange olive oil. Add peaches cook for about three minutes stirring occasionally. Add peach white balsamic vinegar, vanilla salt and brown sugar and cook until sugar mixture begins to darken. Watch very carefully because it goes from dark to burnt in just a few seconds. Set aside to cool.

Ricotta Cream
2 Cups Heavy Cream
1 Cup Ricotta (NEVER Non-Fat)
1 TBSP Honey

Assembly

Whip on highest speed until peaks form and looks dry.

Heat stove top grill and brush with butter. Slice pound cake and brush with Blood Orange Olive Oil. Grill both sides until caramelized grill lines form on cake (a few minutes on each side). Place on serving platter. Top each piece with peaches and ricotta cream. Enjoy!

To save a great deal of time, my BFF Sara Lee makes a great pound cake (although you cannot infuse it with peaches). While it is defrosting make the peaches and cream and assemble.

Give this a try and let me know how it turned out. If you have a twist, please share. Be sure to Retweet this or share it with your friends on Facebook so they can join the fun.

Please join me at the Lewiston Kiwanis Annual Peach Festival http://www.lewistonkiwanis.org/ncpf.html and the 5K Run/1Mile Walk Saturday morning benefiting the It Happened to Alexa Foundation.

There is always something happening Below the Falls!

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