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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Emlive08, New 1 Servings

INGREDIENTS

6 Oranges
3 c Ground blanched almonds
1/2 c All purpose flour
2 c Sugar
1/2 t Salt
1 t 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

INSTRUCTIONS

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  Converted by
MC_Buster.  Recipe by: EMERIL LIVE SHOW #EMIC24  Converted by MM_Buster
v2.0l.

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