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Grilled Pound Cake with Crème Fraîche, Tangerines & Pomegranate
Yesterday morning we started off our New Year with something sweet… grilled pound cake. We only consumed one loaf, so today I wanted to play around with a new idea and use part of the other loaf. Use butter rum pound cake recipe or almond pound cake recipe. Crème fraîche is impossible to get here and when it is available, it cost a fortune. I however didn’t have time to make crème fraîche, so I made a quick and easy substitute.
butter rum pound cake, crème fraîche, 3 tangerines, 1 pomegranate
Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Peal tangerines and break into segments, remove any seeds. Add 1/2 a tangerine to each plate and sprinkle on the pomegranate seeds.
Crème Fraîche Substitute:
Whip together 1/2 c. sour cream and 1/2 a c. of sweet whipped cream (homemade, not out of a tub or can). You’re supposed to let it stand just like you would making true crème fraîche, but then it’s not any faster. Make and let it sit awhile with you mix the pound cake batter.
*Garnish with a sprinkle of confectioner’s sugar if desired.
Yesterday Hubster walked to the store to get orange juice and instead returned with an orange, pineapple, apple… I thought this would be a tasty variation for a mimosa…
What was on your breakfast plate?