Orange Blossom Pound Cake

Serves 8 to 10

  • 5 large eggs
  • 1 teaspoon orange blossom water
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons orange zest
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 2 cups sifted cake flour
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1/4 teaspoon orange blossom water
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • Summer savory or other fresh herbs for garnish

     

    Preheat the oven with the rack in the center to 325° F. Grease a 9-x-5-inch loaf pan and line the bottom with parchment paper.

    In a medium bowl, whisk together the eggs, orange blossom water, vanilla extract and orange zest. Set aside.

    In the bowl of an electric mixer with the paddle attachment, whip the butter on high speed until smooth. Add the sugar, and salt gradually until light in color and very fluffy, about 2 minutes. Scrape down the sides of the bowl as needed with a rubber spatula. Slowly add the egg mixture, 2 tablespoons at a time. Beat 3 minutes more. Reduce the speed to low and add the flour in 2 batches. Mix until the flour is fully incorporated. Pour the batter into the prepared pan. Bake for 70 minutes, or until a toothpick or cake tester comes out clean when inserted in the center of the cake. Remove to a rack and let cool for 10 minutes. Loosen the pound cake from the pan by sliding a knife around the rim. Turn out onto a rack, remove the parchment and turn right side up to cool further.

    Meanwhile, combine the fruit, sugar and orange blossom water mixture. Gently stir and let sit for 15 minutes.

    Using a whisk or hand mixer, whip the cream until frothy and thick. Add the powdered sugar and continue whipping until soft peaks form.

    Slice the cake into 1/2-inch slices and place one slice on each dessert plate. Top each slice with a dollop of whipped cream and 1/4 cup fruit mixture. Place a second slice of pound cake over the first and top it with a tablespoon each of whipped cream and fruit. Garnish each serving with a small sprig of summer savory or your favorite herb.

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