8 slices (3/4" thick) pound cake
3 tablespoons butter
2 tablespoons Frangelico (hazelnut liqueur)
1/2 pint fresh raspberries
1 tablespoon fresh squeezed orange juice
1 orange, zested
2 tablespoons Triple Sec
2 tablespoons powdered sugar (or less if your raspberries are sweeter)
2/3 cup heavy cream
mint sprigs for garnish
Preheat a cast iron grill pan on the stove.
Put raspberries in food processor and process until smooth. Add orange juice, 2 t orange zest, powdered sugar and half the 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 remaining 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.
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.
UltimateCook
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