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Fresh Florida Orange Cake With Toasted Almond Ice
Cream
6
3
1
2
1
1
1
6
1
1
1
1
Large Oranges
Cup Ground blanched almonds
/2 Cup All purpose flour
Cup Sugar
/2 Teaspoon Salt
Teaspoon Baking powder
Cup Melted butter
Eggs
/2 Cup Cointreau
−1/2 Quart Toasted almond ice cream
Recipe Strawberry Compote
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
Fresh Florida Orange Cake With Toasted Almond Ice Cream
273
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