We are continuing down the simple dessert path! Hehe. Like I mentioned in one of my previous posts, I’ve been so focused on intricate desserts and tall cakes that I completely forgot about my love for simple desserts like a Swedish ‘Sockerkaka’ (like a fluffy pound cake!).
I’ve been thinking about this dessert for a while and it has been on my to do-list for a few years now. I have a list on my computer where I write down all my ideas and some just tend to stay there for a long time, no matter how great they sound. So when I told my friend Emelie about this idea she said ‘you have to make that’ – I think for quite selfish reasons, hehe.
I must say it was quite the success! Now I’m curious to see what else I can make on the grill. Tell me, have you ever made dessert on a grill? Maybe grilled fruit?
GRILLED POUND CAKE WITH LIME MARINATED STRAWBERRIES
with whipped vanilla cream
Cake serves 8-10
This cake is what we would call ‘sockerkaka’ in Swedish, which basically means sugar cake. It’s fluffy, buttery and just absolutely delicious. It works just as well to eat it as is, without grilling it, without the cream and the strawberries – but this combination is just lovely! In winter, you can use for example oranges instead of lemon and lime. You can easily fry the slices in some butter too, if you don’t have a grill. And the syrup can be omitted but it does make the cake really moist!
INGREDIENTS
POUND CAKE
- 180 g (1 1/4 cup) all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. flaky salt
- 100 g (1 scant stick) salted butter
- 100 ml (1/3 cup + 1 1/2 tbsp.) milk
- 2 medium eggs
- 180 g (3/4 cup + 1 tbsp.) granulated sugar
- zest from 1 lemon & 1 lime
- 1/4 tsp. vanilla powder
LEMON SYRUP
- zest from 1 lemon
- juice from 1 lemon, about 50 ml
- 2 tbsp. water
- 2 tbsp. granulated sugar
LIME MARINATED STRAWBERRIES
- 500 g fresh strawberries
- zest and juice from 1 lime
- 2 tbsp. granulated sugar
TO SERVE
- Whipped cream with vanilla
- Edible flowers/herbs to sprinkle
INSTRUCTIONS
PIE CRUST
- Preheat the oven to 175°C (350°F). Butter and flour a loaf pan.
- Combine the flour, baking powder and salt in a bowl. Set aside.
- Melt the butter and combine with the milk. Set aside.
- In a large bowl, beat the eggs and sugar until light and fluffy. Fold in the flour mixture, and then the butter/milk mixture.
- Add zest from lemon and lime and vanilla powder. Gently fold until combined and batter is smooth.
- Pour the batter into the prepared pan and bake on the lowest rack for 35-40 minutes or until a cake tester comes out clean. While the cake is baking, you can prepare the syrup.
LEMON SYRUP
- Combine the lemon juice, water and sugar in a small saucepan. Simmer until reduced, about 5 minutes. Stir in the zest.
- Let the cake cool for 10 minutes, then poke a few holes in it and drizzle with the syrup.
LIME MARINATED STRAWBERRIES + SERVING
- Hull and quarter the strawberries (or halve if they are very small) and place them in a bowl.
- Add the lime zest, juice and sugar and mix well. Cover the bowl and marinate for 30 minutes in room temperature.
- Light a grill. Remove the cake from the pan and slice it with a serrated knife.
- Place slices of cake on the grid and grill over moderate heat until golden brown. If you don’t have a grill, you can fry the slices in a skillet with some butter.
- Serve while still warm, with the marinated strawberries, whipped cream and edible flowers or herbs if desired.
The video is so exquisite and moving!! Lovely and delicious looking post!!
Thank you so so much Katy! So glad you like it!
Are these for sale? I would really like this for my daughter’s upcoming birthday dessert (8/13) and prefer not to bake. THANKS.
Hii! Unfortunately they are not 🙂 Happy early birthday to her!