Remember the golden rule for perfect grill marks — once the pound cake hits the grill, don't shift it around at all. After two or three minutes, carefully try lifting the cake. If it comes off easy, chances are the grill marks have been formed. However, if you feel any tension or stickiness as you lift the cake, that's a sure sign that it needs just a little more time on the grill.
- 1 pint whipping cream
1/4 cup honey, or more to taste
1 teaspoon rose water, or more to taste
1 loaf of pound cake (homemade or store bought) cut into 1-inch-thick slices
1 cup toasted, preshelled pistachios
1 pound pitted, sliced cherries
- To make whipped cream: Place cream in metal mixer bowl. Beat with an electric mixer starting at a low speed. Gradually increase the speed to high as the cream starts to thicken, about 6 minutes. When soft peaks begin to form, add honey and rose water, and continue to beat until a stiff peak forms. Refrigerate until ready to serve.
- To grill pound cake: Preheat grill or cast iron grill pan to medium. Place the pound cake on the grill. Do not move it at all once it hits the grill, and sear for 2-3 minutes, or until light brown grill marks form. Flip over to repeat.
- To serve: In a bowl or on a plate, lay 1 or 2 slices of grilled pound cake. Add a dollop of whipped cream on top. Sprinkle with pistachios and sliced cherries. Serve immediately.
- Desserts, Cake
- North American