| 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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