Check out this summer offering of fresh ricotta!

Grilled Brown Butter Pound Cake, Whipped Ricotta Cream

June 08, 2020

Grilled Brown Butter Pound Cake, Whipped Ricotta Cream


Brown Butter Pound Cake (approx. two loaves)

  • 2 cups butter (4 sticks)
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 8 large eggs
  • 3 teaspoon vanilla extract
  • 1 tablespoon Turbinado sugar
Marinated Fresh Berries:
  • 2 1/2 cups chopped fresh strawberries
  • 3 tablespoons sugar
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Framboise (optional)
  • 1 small package fresh raspberries
  • 1 small package fresh blueberries
  • 1 small package fresh blackberries

Whipped Ricotta Cream:
1/2 cup Beehive Fresh Ricotta cheese
2 tablespoon sour cream
2 tablespoon heavy cream
2 tablespoon brown sugar
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoon sugar


Pound Cake

  1. Preheat oven to 350. Butter and flour 2 loaf pans.
  2. In a small sauce pan place butter over medium heat until it starts to brown and smells nutty (about 10 minutes). Remove from heat and let cool to room temperature.
  3. Meanwhile, mix flour, salt and baking powder in a bowl. Set aside. Once butter has cooled, using an electric mixer beat sugar and butter until well combined. Add eggs one by one. Add vanilla and mix thoroughly.
  4. Add the butter mixture to dry ingredients. Combine well but do not over mix. Pour into loaf pans and sprinkle with Turbinado sugar. Bake approximately 1 hr or until toothpick comes out clean. Let cool before slicing.

Marinated Fresh Berries

  1. Combine strawberries through framboise and let sit at room temperature for 10 min then add other berries and mix together right before serving.

Whipped Ricotta Cream

  1. In a bowl add ricotta cheese, sour cream, heavy cream and brown sugar. Mix together with an electric mixer until well combined and ricotta is well incorporated (about 2 minutes).
  2. In a separate bowl add heavy cream, vanilla, and sugar until fluffy and stiff peaks. Fold whip cream into ricotta mixture. Mix until just combined.

Slice pound cake. Brush with softened butter and place on grill pan over high heat for 30 seconds until slightly charred (you can also do this on your out door grill). Top with berries and ricotta cream. Check out our IGTV video where Chef Heather talks about the recipe!


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