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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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