Grilled Polenta Pound Cake with Summer Berry Compote
1/4 cup sliced almonds
8 1/2 tablespoons unsalted butter, room temperature
3/4 cup all-purpose flour
1/2 cup finely ground polenta
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
3 whole eggs, room temperature
3 egg yolks, room temperature
1 teaspoon vanilla extract
2 cups strawberries, halved
1 cup blueberries,
2 cups raspberries
1 8-ounce package frozen raspberries, defrosted
2 tablespoons sugar
Melted butter for brushing
Confectioner's sugar for dusting
Preheat an oven to 350°F. Place the almonds in a plastic bag and crush them, using a rolling pin, until they are in small pieces, about one-quarter their original size. Using 1/ 2 tablespoon butter, generously grease an 8-inch loaf pan. Dust the loaf pan with the almonds, tilting the pan, to coat all sides.
Sift the flour, polenta, baking powder and salt together. Cream the remaining 8 tablespoons butter and sugar in a electric mixer until light and fluffy, 3 to 5 minutes. In a separate bowl, stir together the eggs, egg yolks and vanilla extract. While the mixer is running, very slowly, add the egg mixture a little at a time, until the eggs are completely incorporated. Stir in the dry ingredients until just incorporated, but do not over mix. Transfer into the prepared loaf pan and bake until the center is set, about 50 minutes.
Place the strawberries, blueberries and raspberries in a bowl and gently toss together.
In a blender of food processor, combine the defrosted raspberries and sugar and 2 tablespoons water. Blend until smooth. Strain through a fine mesh strainer. Pour the raspberry sauce over berries and toss together gently.
Preheat an outdoor grill. Cut the pound cake into 3/4-inch slices. Brush each side with butter. Grill the pound cake until golden on each side, about 1 minute per side.
To serve, place one piece of pound cake on each plate. Top with the berries and dust with confectioner's sugar. Serve immediately.