Many dense cakes such as pound cake can be grilled with great success. The grilling lightly toasts the cake and adds depth to the flavor. Here, Joanne Weir shares her favorite Mediterranean version, grilled polenta cake topped with seasonal berries tossed in a fruit sauce. Note: Make the cake a day in advance, and the berry compote several hours in advance so the flavors have time to blend.

　　

Ingredients

serves 8

　　

Cake

1/4 cup sliced almonds

　　3/4 cup all-purpose flour

　　1/2 cup finely ground polenta

　　1 1/2 teaspoons baking powder

　　1/8 teaspoon salt

　　8 1/2 tablespoons unsalted butter, at room temperature

　　1 cup sugar

　　3 large eggs, at room temperature

　　3 large egg yolks, at room temperature

　　1 teaspoon vanilla extract

　　

Fruit Compote

4 cups mixed fresh berries

　　1 (8-ounce) package frozen raspberries, thawed

　　2 tablespoons sugar

　　2 tablespoons water

　　Melted butter, for brushing

　　Confectioners’ sugar, for dusting

　　Whipped cream, for topping

　　

Step 1

Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Generously butter an 8-inch loaf pan.

　　

Step 2

To make the cake, put the almonds in a heavy, self-sealing plastic bag and crush them into small pieces using a rolling pin. Dust the buttered loaf pan with the almonds, tilting the pan to coat all sides.

　　

Step 3

Sift the flour, polenta, baking powder, and salt together. Cream the butter and sugar together in an electric mixer until light and fluffy, 3 to 5 minutes. In a separate bowl, stir together the eggs, egg yolks, and vanilla extract. With the mixer running, very slowly add the egg mixture a little at a time until the eggs are completely incorporated. Stir in the dry ingredients until just incorporated, but do not overmix. Transfer to the prepared loaf pan and bake until the center is set, 30 to 40 minutes.

　　

Step 4

Prepare a hot fire (475°F) in a wood-fired grill.

　　

Step 5

To make the compote, gently toss the fresh berries in a bowl. In a blender or food processor, combine the raspberries, sugar, and water. Blend until smooth. Strain through a fine-mesh sieve. Pour half of the raspberry sauce over the mixed berries and toss together gently. Reserve the remaining raspberry sauce.

　　

Step 6

Cut the pound cake into 3/4-inch-thick slices. Brush each side with melted butter. Grill the slices until golden, about 1 minute per side.

　　

Step 7

To serve, spread two tablespoons of the reserved raspberry sauce on the bottom of each plate and place a slice of pound cake on top. Top with the berries and dust with confectioners’ sugar. Top with a dollop of whipped cream if you wish. Serve immediately.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.