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1
Preheat the oven to 350 degrees F. Grease a large sheet pan with butter.
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2
Place the oranges in a saucepan over medium heat and cover with water.
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3
Bring the oranges to a boil and cook until soft, about 20 minutes.
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4
Remove the oranges and cool.
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5
Using a knife, remove the zest and fruit, being careful not to get too much of the white pith with the zest.
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6
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.
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7
Combine the butter and the sugar in the bowl of an electric mixer and mix until fluffy, about 3 minutes.
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8
Add the eggs and cointreau and mix until incorporated.
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9
Add the pureed orange mixture and mix until incorporated.
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10
In a separate bowl, combine the dry ingredients.
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11
Add the dry ingredients to the batter and mix until well incorporated.
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12
Pour into prepared pan and bake until the center springs back, about 25 to 30 minutes.
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13
Remove from the oven and cool.
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14
Cut the cake into 24 equal pieces.
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15
To assemble, place one piece of the cake in the center of 12 plates.
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16
Place 1/4 cup of the ice cream on top of each piece of the cake.
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17
Spoon some of the compote over the ice cream.
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18
Place another piece of cake on top of the compote, forming a sandwich.
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19
Repeat the above process with the remaining ice cream and compote.
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20
Garnish with mint sprigs and a sprinkle of confectioners' sugar.
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21
In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor.
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22
Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.
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23
Remove from the heat and cool.
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24
In a food processor, fitted with a metal blade, puree the strawberries until smooth.
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25
Turn into a mixing bowl, and add the remaining sliced strawberries.
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26
Mix well.
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27
Recipe courtesy of Emeril Lagasse 1999
