This week I had an odd craving: something sweet with a hint Parmesan cheese. Yes, I know, it sounds odd. But, in Brazil we have many sweet treat recipes that call for the salty cheese. I remembered my mom once made a tapioca-Parmesan cheese cake, which had more of a custard-like texture to it. The flavor was delicious, but I wanted more of a cake texture – more specifically, a pound cake texture. I craved for that rich and buttery, dense but moist texture, so I decided to make Parmesan pound cake.
I started out with a basic yellow cake batter my mom used to make, that resembled a pound cake. Her cakes always turned out dense but moist, and I wanted this one to have that same attribute. I added some freshly grated Parmigiano Reggiano to the batter and baked it until golden brown.
My first go at it, the cake turned out a little bit drier than I would’ve liked it to. So after a little tweaks here and there I perfected my formula and the result was magical.
For some strange reason, I love taking a bite out of the cake while it is still hot and fresh out of the oven. In fact, my mom would always yell at me for doing so when I was younger. In Brazil, one of our many superstitions is that if you eat a hot/warm cake you will get severe cramps! I can promise you now, I never experienced such cramps. There is just no describing how delicious the flavors in this cake are. It’s a mixture of savory and sweet that balance each other so well! You can definitely taste the Parmesan in there, but interestingly enough it doesn’t seem out of place.