Print
Email
Add a photoServings: 1
Ingredients
- 6 lrg Oranges
- 3 c. Grnd blanched almonds
- 1/2 c. All purpose flour
- 2 c. Sugar
- 1/2 tsp Salt
- 1 tsp Baking pwdr
- 1 c. Melted butter
- 6 x Large eggs
- 1/2 c. Cointreau
- 1 1/2 quart Toasted almond ice cream
- 1 x Recipe Strawberry Compote
- 1 sprg fresh mint Confectioners' sugar
Directions
- 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 till soft, about 20 min. Remove the oranges and cold. Using a knife, remove the zest and fruit. In a food processor fitted with a metal blade puree the zest and fruit till smooth. In a large mixing bowl, whisk the remaining ingredients till smooth. Add in the orange puree and mix well. Pour into prepared pan and bake till the center springs back, about 25 to 30 min. Remove from the oven and cold. Cut the cake into 24 equal pcs.
- To assemble, place one piece of the cake in the center of 12 plates. Place 1/4 c. 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
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
