Try this Fresh Florida Orange Cake with Toasted Almond Ice Cream recipe, or contribute your own.
Suggest a better descriptionPreheat 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 Recipe courtesy of Emeril Lagasse 1999 Recipe by: EMERIL LIVE SHOW #EMIC24
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Serving Size: 1 Serving (4649g) | ||
Recipe Makes: 1 servings | ||
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Calories: 11966 | ||
Calories from Fat: 5007 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 556.4g | 742 % | |
Saturated Fat 180.4g | 902 % | |
Monounsaturated Fat 246.2g | ||
Polyunsanturated Fat 80.6g | ||
Cholesterol 6833mg | 2102 % | |
Sodium 3896.6mg | 134 % | |
Potassium 7194.2mg | 189 % | |
Total Carbohydrate 1478.7g | 435 % | |
Dietary Fiber 74.4g | 298 % | |
Sugars, other 1404.3g | ||
Protein 303.6g | 434 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11966
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