From Our Kitchen to Yours



Parmesan Pound Cake
Makes: ½ sheet tray
Parmesan Pound Cake
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Flour 330 g
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Baking powder 16 g
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Salt 6 g
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Parmesan100 g
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Butter 135 g
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Sugar 143 g
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Egg 6 ea
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Mascarpone 200 g
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Sour cream 190 g
Basil Sugar
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Basil 5 g
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Sugar, granulated 30 g
Whipped Cocoa Mascarpone
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Mascarpone 200 g
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Powder sugar 2 g
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Cocoa 5 g
Garnish
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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