Grilled Rose-Water Poundcake

1. 1

   Heat oven to 325 degrees.

2. 2

   Butter a 9-by-5-inch loaf pan with 1 tablespoon of the butter and line the bottom with parchment paper.

3. 3

   Mix the flour, baking powder and salt in a medium bowl and set side.

4. 4

   Using an electric mixer, cream 1 1/2 sticks of the butter (12 tablespoons) in a large bowl until very smooth.

5. 5

   Continuing to beat, slowly add the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary.

6. 6

   Add the egg yolks one at a time, beating after each addition until incorporated.

7. 7

   Beat in the rose water.

8. 8

   Stir in the dry ingredients by hand until just incorporated.

9. 9

   Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture.

10. 10

    (The batter will be quite stiff.)

11. 11

    Transfer the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.

12. 12

    Allow cake to rest for 5 minutes, then invert it onto a baking rack.

13. 13

    Turn right side up and allow to cool to room temperature before cutting into 3/4-inch slices.

14. 14

    Light a medium fire in a grill.

15. 15

    When hot, brush each slice of cake lightly with some of the remaining butter and grill until lightly toasted, about 2 minutes a side.

16. 16

    Serve immediately, accompanied by peach compote (see recipe).

* Per serving · 4 servings · Values may vary.