Yield: serves 10
- 16 tbsp. unsalted butter, softened, plus more for pans
- 3 cups cake flour, sifted, plus more for pans
- 3 cups of sugar
- 2 tsp. vanilla extract
- 3⁄4 tsp. kosher salt
- 7 eggs
- 1 cup heavy cream
MethodHeat oven to 350°. Grease and flour two 9 x 5 x 2-inch loaf pans; set aside. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at the time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour, 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.
Grilling and PlatingOn a well-seasoned and smoking hot grill, place a 1-inch slab of pound cake on a preheated grill with the ends at 10 and 4 o’clock for 20-30 seconds, gently lift the pound cake and turn it clockwise, with the ends at 2 and 8 o’clock at addition 20-30 seconds. Take off the grill and place it aside.
We made whipped cream by hand. Simply use chilled cream and medium-sized bowl over a slightly larger bowl with crush ice. Season with sugar to taste (we went light on the sugar) Whisk until super soft peaks form. About 4 to 5 minutes.
Take a peak of season peach and cut into quarters. Take the quartered piece and cut it into three additional pieces.
On a plate place the ingredients to your liking and garnish with a sprig of mint.