A classic pound cake paired with seasonal fruit and a granita of fruit juices is an excellent way to end a great meal. If you really do not have time to make a cake, buy one from your local supermarket.
Pound cake In a mixer cream butter and sugar until the butter starts to lighten then slowly add cream and eggs, beating them slightly after each addition.
In a mixing bowl combine flour, vanilla, salt and baking powder and add to mixer alternately with milk. Pour into a greased and floured pan and bake at 175ºC for 1 to 1 1/2 hours or until a toothpick inserted in the
center of the cake comes out clean. Turn out onto a cooling rack, once cooled slice into 3 cm square pieces.
Garden In a small bowl crush oreo cookies with the back of a large spoon to form oreo crumbs.
Granita In a large shallow plate combine apple juice and pomegranate juice, place in the freezer for 15 minutes or until the solidification process starts.
Before the mixture is frozen use a fork to shave off and crush up the the mixture forming a rough sorbet.
To assemble Place 2 pound cake squares onto each plate, arrange raspberries, blackberries and dried cranberries into 2 to 3 piles on the plates then draw a line of honey though the plate.
Remove the granita from the freezer and plate on a separate spoon. Garnish with a line of honey, microgreens and raspberry pink sugar.