Pound cake (serves 4)
3 cups unbleached pastry flour, plus extra for flouring the pan
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2½ cups sugar
6 large eggs
1 tablespoon lemon verbena or lemon balm, finely chopped
1 cup yogurt
2 peaches, grilled, pit removed
1 cup whipped cream
wild flower honey, mint, lemon verbena or lemon balm (optional)
Preheat oven to 350F. Lightly grease two loaf pans.
In a mixing bowl, beat the butter and sugar together until well combined and the mixture begins to get light and fluffy. Add in one egg at a time until all the eggs have been incorporated. Add in salt, lemon verbena, baking soda and yogurt. Gradually stir in flour, scraping down the sides of the bowl, until all the flour has been mixed in.
Transfer batter evenly between the two loaf pans. Bake 55 to 65 minutes or until a toothpick inserted into the centre comes out clean. Remove the loaves from the oven and allow to sit for at least 60 minutes. Remove the loaves from the pans and allow to cool completely. At this point, the loaves may even be wrapped and frozen for later use.
To serve: Preheat grill to medium-high heat (400F). Scrape down and oil the grill.
Cut four slices of pound cake approximately ¾ of an inch thick. Reserve. Cut two ripe peaches in half and remove the stones. Place the peaches flat side down on the grill. Cook for about 1 to 1½ minutes or until the peach visibly begins to soften. Carefully turn the peaches over and cook for another 30 seconds. While the peaches finish cooking, place the slices of pound cake onto the grill. Grill 10-15 seconds, give the cake a ¼ turn (to create cross hatching) and allow to cook for another 10 to 15 seconds. Remove cake from grill and place onto plates. Add a ½ grilled peach and a dollop of whipped cream, drizzle with wild flower honey and herbs.