The best desserts don't need to be complicated. Let the bold and rich flavors our 25-Year Aged Balsamic Vinegar of Modena shine bright in this delectable combination of sweet with a splash of savory.

BALSAMIC POUND CAKE with RASPBERRIES

INGREDIENTS

▢ 2 cups cake flour
▢ 1 tsp baking powder
▢ 1/2 tsp Bona Furtuna Sicilian Sea Salt
▢ 2 sticks unsalted butter, at room temperature
▢ 2 cups sugar
▢ 6 large eggs, room temperature
▢ 1/4 cup whole milk
▢ 1 tsp pure vanilla extract
▢ 2 tbsp Bona Furtuna Grand Cru Extra Virgin Olive Oil
▢ powdered sugar, to sprinkle
▢ fresh raspberries
▢ Bona Furtuna 25-Year DOP Balsamic Vinegar

DIRECTIONS

1. Preheat the oven to 325°F. Spray a 9.5x5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour, baking powder and salt.
2. In electric mixer, beat butter with the sugar at medium speed until pale and fluffy.
3. Add the eggs one at a time. Beat in the flour mixture until smooth. Beat in the milk, olive oil and vanilla.
4. Scrape batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Remove cake from pan and let cool completely, about 3 hours.
5. Light a grill. Cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates.
6. Serve with raspberries, drizzled balsamic and powdered sugar. Mangiamo.