Toasted Pound Cake, Semi-Bitter Orange Marmalade, Sour Cream with Maple Syrup

Toasted Pound Cake, Semi-Bitter Orange Marmalade, Sour Cream with Maple Syrup
  • 4 servings
  • 0:45 Preparation
  • 1:00 Cooking
  • 1:45 Total Time

Ingredients

Add all
  • pound cake batter:

  • 1 cup
    (250 mL)

    unsalted butter, room temperature

  • 1 cup
    (250 mL)

    fine sugar

  • 4

    large eggs

  • 1 cup
    (250 mL)

    all-purpose flour

  • marmalade

  • 3

    seedless oranges, cut into quarters

  • 1/2 cup
    (125 mL)

    fine sugar

  • sufficient quantity, water

  • Garnish:

  • 1/2 cup
    (125 mL)

    sour cream

  • 1/4 cup
    (60 mL)

    Maple syrup

  • 4

    mint tops

  • 2 Tbsp.
    (30 mL)

    unsalted butter

Preparation

Preheat the oven to 375°F (190°C).

In a stand mixer, mix the butter with the sugar until a creamy consistency is obtained.

Add in the eggs one at a time, then the flour and mix well.

In an oiled metal loaf pan, bake the pound cake batter in the oven for 45 minutes; remove from the oven and allow to cool.

Slice or cut the cake into a rectangle and fry each side in a little butter until the cake is golden.

Pierce the oranges with a knife; place in a pot with the sugar and cover with water.

Let simmer over moderate heat until the oranges are nice and soft and the cooking juices turn a little syrupy.

Put the mixture in a food processor and process until it reaches purée consistency.

In a salad bowl, place the sour cream with the maple syrup and whisk well.

In a plate, place the pound cake, add a heaping spoonful of the marmalade, a drizzle of sour cream and a mint top.

Source: Chef Ian Perreault