Recipe by Caryn
This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03) posted at the request of a zaar member.
Top Review by Sharlene~W
This is another of Emeril's recipes from Food TV that I have found to be seriously flawed. I even went back to the source to see if there might have been a mistake on the recipe, but this is exactly as posted on Food TV. Here are the problems. This concoction only results in about 2-1/2 cups of batter--hardly enough to make 24 1/3 cup servings. What you end up with is about eight 1/3 cups servings weighing in at a whopping 600+ calories each. I knew better than to whip up the whole quantity of glaze listed (from previous experience with Emeril's recipes) and only made half the glaze recipe. There was still an excessive amount left over. Even my sugar-hound teens would not help themselves to seconds.
- 8 ounces butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 3 medium oranges, zested
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 cups confectioners' sugar
- 1⁄4 cup fresh orange juice
- 2 ounces sliced almonds, finely chopped
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
- In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
- Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
- Add the orange zest and vanilla.
- Add the flour and salt, 1/2 cup at a time until the batter is smooth.
- Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
- Remove from the oven and cool slightly.
- Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioner's sugar and orange juice together.
- Whisk until smooth.
- Place the wire racks over a baking sheet, lined with parchment paper.
- Drizzle the glaze over each cake.
- Sprinkle the top of each cake with the almonds.
- Cool the cakes at room temperature.
- Place the cakes on a serving platter and serve.