Toasted pound cake with citrus cream

Method

Toasted pound cake with citrus cream

1) For the pound cake: Preheat the oven to 180 degrees, gas mark 4. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.

2) For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.

3) To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.