- Level: Easy
- Total: 12 hr 30 min
- Prep: 25 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 6 to 8 servings
Ingredients
2 pints fresh local blackberries
2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream
1 lemon, zested and juiced
1/8 teaspoon ground cinnamon, plus more for cream
1 loaf pound cake
1 pint whipping cream
3 to 4 sprigs mint, leaves chiffonade
Directions
- In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
- Preheat a grill to medium.
- Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
- For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
- Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.
