Parmesan Pound Cake

Makes: ½ sheet tray  

​

Parmesan Pound Cake

• Flour 330 g 

• Baking powder 16 g 

• Salt 6 g 

• Parmesan100 g 

• Butter 135 g 

• Sugar 143 g 

• Egg 6 ea 

• Mascarpone 200 g 

• Sour cream 190 g 

Basil Sugar 

• Basil 5 g  

• Sugar, granulated  30 g 

Whipped Cocoa Mascarpone 

• Mascarpone 200 g  

• Powder sugar 2 g  

• Cocoa 5 g 

Garnish  

• Reduced port wine 

Method

Whip your butter, sugar, mascarpone, and sour cream with a paddle attachment.  Next, add one egg at a time till incorporated, whisk flour, baking Powder, parmesan, and salt  until incorporated then in 3 increments add to your wet batter. For the last increment of flour, simply fold with a rubber spatula to prevent over mixing the batter.

Bake at 325 high fan till golden or toothpick comes out clean. 

For the Basil Sugar combine all ingredients into a coffee grinder and blend. 

With your Paddle Attachment, Whip the Mascarpone and add the Cocoa Powder, place the mixture into a Pastry Bag .

Once your cake has cooled, cut into squares or cut rounds with a cookie cutter and simply garnish