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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
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
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    unsalted butter, room temperature
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  • 1 cup
    (250 mL)
    fine sugar
  • 4
    large eggs
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    12 un.

  • 1 cup
    (250 mL)
    all-purpose flour
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  • marmalade
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  • 3
    seedless oranges, cut into quarters
  • 1/2 cup
    (125 mL)
    fine sugar

  • sufficient quantity, water
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  • Garnish:
  • 1/2 cup
    (125 mL)
    sour cream
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  • 1/4 cup
    (60 mL)
    Maple syrup
  • 4
    mint tops
  • 2 Tbsp.
    (30 mL)
    unsalted butter
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    SALTED OR UNSALTED 454 g

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.

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