FRESH FLORIDA ORANGE CAKE WITH TOASTED ALMOND ICE CREAM AND STRAWBERRY COMPOTE

6 large oranges
3 cups ground blanched almonds
1/2 cup all purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup melted butter
6 eggs
1/2 cup Cointreau
1 1/2 quarts toasted almond ice cream
1 recipe Strawberry Compote
Sprigs of 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

Recipe courtesy of Emeril Lagasse 1999

STRAWBERRY COMPOTE:
3 pints of fresh strawberries, washed, patted dry and sliced
1 cup sugar
1/2 cup Grand Marnier

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.

Yield: about 2 cups