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Fresh Florida Orange Cake with Toasted Almond Ice Cream and Strawberry Compote (Emeril Lagasse) Recipe

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Fresh Florida Orange Cake with Toasted Almond Ice Cream and Strawberry Compote (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
1871
Calories
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Ingredients:

Directions:

  1. 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, being careful not to get too much of the white pith with the zest. In a food processor fitted with a metal blade puree the zest and fruit until smooth, you should have 1 1/2 cups of orange puree.
  2. Combine the butter and the sugar in the bowl of an electric mixer and mix until fluffy, about 3 minutes. Add the eggs and cointreau and mix until incorporated. Add the pureed orange mixture and mix until incorporated. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the batter and mix until well incorporated.
  3. 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.
  4. STRAWBERRY COMPOTE
  5. In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes. Remove from the heat and cool. In a food processor, fitted with a metal blade, puree the strawberries until smooth. Turn into a mixing bowl, and add the remaining sliced strawberries. Mix well.
  6. Yield: about 2 cups
  7. Recipe courtesy of Emeril Lagasse 1999
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1871.38 Kcal (7835 kJ)
Calories from fat 252.84 Kcal
% Daily Value*
Total Fat 28.09g 43%
Cholesterol 140.01mg 47%
Sodium 133.86mg 6%
Potassium 342.91mg 7%
Total Carbs 84.14g 28%
Sugars 43.78g 175%
Dietary Fiber 5.86g 23%
Protein 11.9g 24%
Vitamin C 68.9mg 115%
Vitamin A 0.2mg 6%
Iron 1.7mg 9%
Calcium 130.8mg 13%
Amount Per 100 g
Calories 315.37 Kcal (1320 kJ)
Calories from fat 42.61 Kcal
% Daily Value*
Total Fat 4.73g 43%
Cholesterol 23.59mg 47%
Sodium 22.56mg 6%
Potassium 57.79mg 7%
Total Carbs 14.18g 28%
Sugars 7.38g 175%
Dietary Fiber 0.99g 23%
Protein 2.01g 24%
Vitamin C 11.6mg 115%
Iron 0.3mg 9%
Calcium 22mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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