Florida Orange Cake, Almond Ice Cream & Strawberry Compote

Recipe Ingredients

6 tablespoons	90ml	Oranges (large)
3 cups	279g / 9.8oz	Ground blanched almonds
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	396g / 13oz	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking powder
1 cup	198g / 7oz	Melted butter
6		Eggs
1/2 cup	118ml	Cointreau
1 1/2		Toasted almond ice cream
1		Strawberry Compote - see * Note
		Fresh mint sprigs
		Confectioners' sugar

Recipe Instructions

* Note: See the "Strawberry Compote" recipe which is included in this collection.

Preheat the oven to 350 degrees. 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 Strawberry 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.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C24)

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