This is a non dairy pound cake that is perfect for kosher grilling. It goes particularly well with a grilled peach or plum salsa.
Grilled desserts are real showstoppers. The high heat oF the grill greatly amplifies the sweetness of summer fruits. In this recipe, grilled plums make a unique dessert salsa. If the jalapenos are too adventurous for you, use only one, or leave them out entirely– I find that it really punches up the flavor of the salsa. Any stone fruit can be substituted for the plums (apricots, peaches, nectarines).
This recipe uses the grill for 2 components: the plums for the salsa, and the pound cake. A medium-high grill is needed both times. If you make the salsa a day or two in advance, the flavor will only intensify. To assemble the dessert:
Plate the warm pound cake slices. Cover with a generous spoon of the salsa and a dollop of whipped topping. Garnish with mint leaves, if desired.
- Cook Time
- Prep Time
- 10 ServingsServings
- 1 3/4 cup white sugar
- 1/2 pound pareve margarine, room temperature
- 5 large eggs
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- pinch of salt
1 Preheat the oven to 325 degrees. Grease and flour a loaf pan.
2 Beat the sugar and the margarine in a stand mixer, on high, until light yellow and fluffy.
3 With the mixer running at a slow speed, add the eggs one at a time, waiting for each one to be incorporated before adding the next one.
4 Add the dry ingredients and mix on medium speed until the mixture is smooth.
5 Pour the mixture into the prepared loaf pan and bake for 1 hour, or until a cake tester comes out dry.
6 Allow the cake to cool before slicing for the recipe.
To grill the pound cake: Slice the pound cake into 1” slices. Spread the margarine lightly on both sides. Place the slices onto the grill grate and cook until lightly toasted, about 2-4 minutes per side.