Rebecca Nielsen's Recipe

Grilled Pound Cake with Raspberry Orange Sauce and Orange Cream

Category: Desert

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 15 minutes

Ingredients:

1 good pound cake cut into 8 3/4 inch slices
3 T butter
2 T Frangelico (hazelnut liqueur)
1/2 pint fresh raspberries
1 T fresh squeezed orange juice
zest of 1 orange
2 T Triple Sec
2 T powdered sugar (or less if your raspberries are sweeter)
2/3 cup heavy cream
mint sprigs for garnish

Preparation:

Preheat a cast iron grill pan on the stove.

Put raspberries in food processor and process until smooth. Add 1 T orange juice, 2 t orange zest, powdered sugar and 1 T Triple Sec. Pulse to combine. Set aside.

Put butter and Frangelico in a small container. Cook in microwave for about 20 seconds or until butter is melted.

Brush one side of each pound cake slice liberally with the butter mixture. Place onto preheated grill pan. Brush other side and cook for about 3 minutes each side until golden and slightly crusty. For clean grill marks, do not move while cooking.

While cake is grilling whip heavy cream until almost done and add 1 T Triple Sec and rest of orange zest. Beat until stiff.

Place pound cake on plate, spoon raspberry sauce over and top with orange cream. Garnish with mint.

Cooks Notes - The raspberries are amazing this season. Grilling the pound cake makes it a perfect warm crisp sponge for the orange and raspberry sauce. Using the same recipe works great with strawberries or blackberries as well.