Italian summer grilling recipes from the Scottos

1. Place 12-inch square aluminum foil on work top. In the center, place the butter and top with the brown sugar, banana quarters, and cinnamon. Fold up securely and place on grill for 5 minutes. Open carefully and serve with almond pound cake and/or vanilla ice cream.

1. Preheat the oven to 325°F. Butter and flour a 9 x 5-inch loaf pan or an 8-inch round cake pan.

2. In a small bowl, whisk together the flour, baking powder, and salt.

3. In a food processor fitted with a metal blade, combine the almond paste and sugar and pulse 3 to 4 times, or until the mixture forms fine crumbs.

4. Add the butter and pulse 8 to 10 times, until well mixed. Transfer to the bowl of an electric mixer.

5. With the mixer on low speed, add the eggs, one at a time, beating after each addition to incorporate the egg before adding the next one. Mix until the batter is light and fluffy.

6. Using a rubber spatula, fold in the flour mixture. Scrape into the prepared pan and bake on the center rack of the oven for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean, the cake begins to pull away from the sides of the pan, and the top is a deep golden brown. Cool completely on a wire rack.