-
1
Prepare a medium heat fire (350F) in a wood-fired oven or cooker.
-
2
Generously butter an 8-inch loaf pan.
-
3
To make the cake, put the almonds in a heavy, self-sealing plastic bag and crush them into small pieces using a rolling pin.
-
4
Dust the buttered loaf pan with the almonds, tilting the pan to coat all sides.
-
5
Sift the flour, polenta, baking powder, and salt together.
-
6
Cream the butter and sugar together in an electric mixer until light and fluffy, 3 to 5 minutes.
-
7
In a separate bowl, stir together the eggs, egg yolks, and vanilla extract.
-
8
With the mixer running, very slowly add the egg mixture a little at a time until the eggs are completely incorporated.
-
9
Stir in the dry ingredients until just incorporated, but do not overmix.
-
10
Transfer to the prepared loaf pan and bake until the center is set, 30 to 40 minutes.
-
11
Prepare a hot fire (475F) in a wood-fired grill.
-
12
To make the compote, gently toss the fresh berries in a bowl.
-
13
In a blender or food processor, combine the raspberries, sugar, and water.
-
14
Blend until smooth.
-
15
Strain through a fine-mesh sieve.
-
16
Pour half of the raspberry sauce over the mixed berries and toss together gently.
-
17
Reserve the remaining raspberry sauce.
-
18
Cut the pound cake into 3/4-inch-thick slices.
-
19
Brush each side with melted butter.
-
20
Grill the slices until golden, about 1 minute per side.
-
21
To serve, spread two tablespoons of the reserved raspberry sauce on the bottom of each plate and place a slice of pound cake on top.
-
22
Top with the berries and dust with confectioners sugar.
-
23
Top with a dollop of whipped cream if you wish.
-
24
Serve immediately.
