Grilled Olive Oil Pound Cake with Persimmon Pickled Strawberries and Jalapeno-Salted Whipped Cream
June 14, 2024
In this Recipe
Ingredients
FOR THE OLIVE OIL POUND CAKE(yields two loaves, enough for doubling the remainder of the recipe)
Butter2 tbsp
Flamingo Estate Extra Virgin Olive Oil16.9 oz
Cake Flour16 oz, plus extra for the pan
Eggs9 large, at room temperature
Vanilla Extract1 tsp
OrangesFinely grated zest of one-half of one
Kosher Salt1/2 tsp
FOR THE PERSIMMON PICKLED STRAWBERRIES
Flamingo Estate Winter Harvest Persimmon Vinegar1/2 cup
Honey1/4 cup
Strawberries10 ounces, halved
Kosher Salt1/2 tsp
Black Peppercorns1 tbsp, whole
Filtered Waterto cover
FOR THE JALAPENO-SALTED WHIPPED CREAM
Heavy Cream1 cup, cold
Powdered Sugar2 tbsp
Citrus Cilantro Jalapeño Salt1/2 tsp
Steps
- Preheat the oven to 350°F. Butter and flour two 9” x 5” loaf pans and lightly.
- Beat the olive oil and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed until light and fluffy. Reduce the speed to medium-low and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, orange zest, and salt until combined.
- Reduce the speed of the mixer to low and add the flour in three additions, making sure to scrape the bottom and sides of the bowl with a rubber spatula after each addition. After the final addition, beat the batter on low for 30 seconds making sure all the flour is incorporated.
- Transfer the batter evenly to the prepared pans and bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer the pans to a baking rack and let rest for 10 minutes before removing from the pans. Let the pound cake cool for at least 2 hours before slicing.
- While the cake is baking, whisk together the vinegar, honey and salt in a medium non-reactive bowl. Add the strawberries, peppercorns, salt and just enough cold water to cover the strawberries. Cover and refrigerate for at least 1 hour and up to 3 hours. The pickled strawberries can be made up to a day in advance and stored tightly covered in the refrigerator.
- Prepare a medium-hot charcoal fire for grilling the pound cake. While the grill is heating, combine the cream, sugar and salt in a medium bowl and whip until soft peaks form.
- Slice the cake into ¾- inch to 1-inch thick slices and grill until they are toasted with deeply golden grill marks on each side. Spoon some of the berries over each slice and top with a dollop of the whipped cream. Sprinkle a pinch of Citrus Jalapeno Smoked Salt on top.
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