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1
Preheat the oven to 350 degrees F.
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2
Butter a 10 by 3-inch springform pan with 1/2 teaspoon of the butter and line with parchment paper.
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3
Butter the paper with 1/2 teaspoon of the butter and set aside.
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4
Scald the cream in a small saucepan over medium heat.
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5
Remove from the heat.
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6
Place the white chocolate in a heat-proof bowl.
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7
Add the hot cream and let side for 2 minutes, then whisk until smooth.
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8
With an electric mixer, cream together the remaining 6 ounces of butter, sugar, and vanilla until pale and fluffy.
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9
Add 4 of the eggs to the butter mixture one at a time, beating well after the addition of each.
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10
Beat the remaining egg in a small bowl, and add 2 tablespoons of the egg to the batter.
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11
Add the melted white chocolate and beat well, scraping down the sides of the bowl as needed.
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12
Sift together the flour, baking soda, and salt.
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13
Alternately add the dry ingredients and the buttermilk to the batter, beating after each addition and ending with the flour mixture.
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14
Pour into the prepared pan and bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes.
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15
Remove from the oven and cool on a wire rack for 1 hour.
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16
Remove the sides and turn out the cake on the wire rack to finish cooling.
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17
Serve a slice of the cake with some of the Macerated Berries spooned over the top, with a scoop of Buttermilk Ice Cream on top of all.
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18
In a medium bowl combine strawberries, sugar and liqueur and toss to combine.
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19
Allow to macerate until sugar is dissolved and strawberries begin to give up their juice, about 20 minutes.
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20
Add remaining berries and toss gently to combine.
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21
Serve over the White Chocolate Buttermilk Cake, garnished with basil or lemon balm.
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22
In a large non-reactive bowl combine sugar, lemon juice, zest, salt and buttermilk and stir until the sugar is dissolved.
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23
Cover with plastic wrap and transfer to the refrigerator until thoroughly chilled, about 1 hour.
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24
Process in an ice cream maker according to manufacturer's instructions.
