Pound Cake

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When topped with honeyed orange segments and chopped rosemary, a plain cake becomes a delightful dessert.

INGREDIENTS

4oranges

2tablespoons honey

110- to 12-ounce pound cake, sliced into 1-inch thick pieces

1/2teaspoon chopped fresh rosemary

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DIRECTIONS

Cut away the peel and pith of the oranges and cut out the segments. In a medium bowl, gently combine them with the honey.

Spoon the oranges over the cake and sprinkle with the rosemary before serving.

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