Name: Creamsicle Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 cup (250 ml) fresh orange juice; 3/4 cup (180 ml) sugar; 3 egg yolks; 2 tablespoons (30 ml) lemon juice; Grated zest of 2 oranges; 3/4 cup (180 ml) Graham cracker crumbs; 2 tablespoons (30 ml) honey; 1 tablespoon (15 ml) canola oil; 10 scoops vanilla frozen yogurt (approximately, depending on the size of scoops)

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.

In a bowl, combine all the ingredients with a fork or with your fingers. Firmly press at the bottom of the pan. Bake for about 10 minutes. Let cool and place in the freezer for about 15 minutes.

Place about 10 scoops of frozen yogurt, side by side, at the bottom of the pan to cover the crust. Set aside in the freezer.

With an electric mixer, whip the orange curd until it becomes light frothy. Pour into the pan on the frozen yogurt scoops, and freeze for 6 hours or overnight.

Serve in cold plates or cut into wedges and hold on Popsicle sticks. To do this, unmould the cake and insert horizontally the number of sticks for the amount of pieces needed, spacing them about 3-cm (1 ¼-inch) apart. Cut into wedges and serve immediately.   

Creamsicle Cake

Categories

Ingredients

Orange Curd (Filling)

Crust

Preparation

Orange Curd

Crust

Note from Ricardo

Personal Note