Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Oranges (large)

  2. 3 cups 279g / 9.8oz Ground blanched almonds

  3. 1/2 cup 31g / 1.1oz All-purpose flour

  4. 2 cups 396g / 13oz Sugar

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1 teaspoon 5ml Baking powder

  7. 1 cup 198g / 7oz Melted butter

  8. 6 Eggs

  9. 1/2 cup 118ml Cointreau

  10. 1 1/2 Toasted almond ice cream

  11. 1 Strawberry Compote - seeNote Fresh mint sprigs Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Strawberry Compote" recipe which is included in this collection. Preheat the oven to 350 degrees. 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 Strawberry 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. This recipe yields 12 servings.


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