Toasted pound cake with citrus cream

  • Preparation Time12 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
Vegetable cooking spray
1 (300g) frozen pound cake, thawed and cut into 9 (3cm) slices
2 tbsp butter, melted
80ml honey, for drizzling

For the citrus cream

225g mascarpone cheese
120ml double cream
50g granulated sugar
1 tbsp fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 tsp orange zest
1 tsp vanilla essence
2 large oranges, segmented
1) For the pound cake: Preheat the oven to 180°/ gas mark 4. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.

2) For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.

3) To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

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