Fresh Florida Orange Cake With Toasted Almond Ice Cream
A citrus-infused orange cake made with ground almonds and Cointreau, served with toasted almond ice cream and strawberry compote.
Ingredients
- 6 whole large oranges
- 3 cup ground blanched almonds
- 0.5 cup all-purpose flour
- 2 cup sugar
- 0.5 tsp salt
- 1 tsp baking powder
- 1 cup melted butter
- 6 whole eggs
- 0.5 cup Cointreau
- 1 0.5 quart toasted almond ice cream
- 1 recipe strawberry compote
- 1 sprig fresh mint
- 1 to taste confectioners sugar
Instructions
- 1
Preheat the oven to 350F. Grease a large sheet pan with butter.
- 2
Place the oranges in a saucepan over medium heat and cover with water. Bring to a boil and cook until soft, about 20 minutes. Remove and cool.
- 3
Using a knife, remove the zest and fruit. In a food processor, puree the zest and fruit until smooth.
- 4
In a large mixing bowl, whisk together the almonds, flour, sugar, salt, baking powder, melted butter, eggs, and Cointreau until smooth. Add the orange puree and mix well.
- 5
Pour into the prepared pan and bake until the center springs back, about 25-30 minutes. Remove from the oven and cool. Cut into 24 equal pieces.
- 6
To assemble, place one piece of cake in the center of 12 plates. Top with 1/4 cup ice cream, then spoon some compote over the ice cream.
- 7
Place another piece of cake on top to form a sandwich. Repeat with remaining ice cream and compote.
- 8
Garnish with mint sprigs and a sprinkle of confectioners sugar.