Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

This delivery address has been saved.

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Toasted Pound Cake, Semi-Bitter Orange Marmalade, Sour Cream with Maple Syrup https://www.metro.ca/userfiles/image/recipes/quatre-quarts-toaste-marmelade-oranges-5251.jpg PT45M PT1H00M PT1H45M
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.
4
4 7 5 4
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
Toasted Pound Cake, Semi-Bitter Orange Marmalade, Sour Cream with Maple Syrup

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

Rate this recipe
7 Votes
4
servings
0:45
Preparation
1:00
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (2)
    SMUCKER'S PURE JAM OR JELLY

    SMUCKER'S PURE JAM OR JELLY

    $2.99 ea.

    250 ml SELECTED VARIETIES

    MOSS BERRY FARM JAMS

    MOSS BERRY FARM JAMS

    $4.99 ea.

    250 ml, SELECTED VARIETIES

  • 3
    seedless oranges, cut into quarters
    You might like:

    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES PRODUCT OF SOUTH AFRICA

    SEEDLESS NAVEL ORANGES PRODUCT OF SOUTH AFRICA

    $1.69 /lb

    3.73/kg

  • 1/2 cup
    (125 mL)
    fine sugar

  • sufficient quantity, water

  • Garnish:
  • 1/2 cup
    (125 mL)
    sour cream
    You might like:

    Flyer Deal  (1)
    GAY LEA SOUR CREAM

    GAY LEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    Maple syrup
  • 4
    mint tops
  • 2 Tbsp.
    (30 mL)
    unsalted butter
Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand