6 lg Oranges
3 c Ground blanched almonds
1/2 c All purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking powder
1 c Melted butter
6 Eggs
1/2 c Cointreau
1 1/2 qt Toasted almond ice cream
1 Recipe Strawberry Compote
1 Sprig fresh mint
Confectioners’ sugar
Preheat the oven to 350 degrees F.
Grease a large sheet pan with butter. Place the oranges in a saucepan over
medium heat and cover with water. Bring the oranges to a boil and cook
until soft, about 20 minutes. Remove the oranges and cool. Using a knife,
remove the zest and fruit. In a food processor fitted with a metal blade
puree the zest and fruit until smooth. In a large mixing bowl, whisk the
remaining ingredients until smooth. Add the orange puree and mix well. Pour
into prepared pan and bake until the center springs back, about 25 to 30
minutes. Remove from the oven and cool. Cut the cake into 24 equal pieces.
To assemble, place one piece of the cake in the center of 12 plates. Place
1/4 cup of the ice cream on top of each piece of the cake. Spoon some of
the compote over the ice cream. Place another piece of cake on top of the
compote, forming a sandwich. Repeat the above process with the remaining
ice cream and compote. Garnish with mint sprigs and a sprinkle of
confectioners’ sugar.
Yield: 12 servings
Recipe courtesy of Emeril Lagasse 1999
Yields
1 servings
