Made this Tues., consumed yesterday. Very good. I subbed 1/2 the sugar
with Splenda. Terry Pogue's recipes are the best on rfr
This would be amazing with some clementine curd made using the recipe
Cheri posted last week.
Subject:
Clementine Cake
From:
Terry Pogue >
Date:
Mon, 16 Apr 2007 16:44:43 +0000 (UTC)
Newsgroups:
rec.food.recipes
Clementine Cake
Recipe By: Nigella Lawson
5 clementines (about 1 pound total weight) -- or 3 oranges
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cupground almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the
boil, and cook for 2 hours. Drain and, when cool, cut each clementine in
half and remove the seeds. Then finely chop the skins, pith, and fruit
in the processor (or by hand, of course). Preheat the oven to 375 degrees
F. Butter and line an 8-inch springform pan with parchment paper. Beat
the eggs. Add the sugar, almonds, and baking powder. Mix well, adding
the chopped clementines. I don't like using the processor for this, and
frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a
skewer will come out clean; you'll probably have to cover the cake with
foil after about 40 minutes to stop the top from burning. Remove from
the oven and leave to cool, in the pan on a rack. When the cake is cold,
you can take it out of the pan. I think this is better a day after it's
made, but I don't complain about eating it anytime. I've also made this
with an equal weight of oranges and lemons, in which case I increase the
sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze
made of confectioners' sugar mixed to a paste with lemon juice and a
little water.
Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Yield: 1 (8-inch) cake
Exported from A Cook's Books -- Recipe management for Macintosh
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My next adventure will be a Tourteau Fromage from Poitou. I've been
searching for a recipe for a while and finally found one that's authentic.
Tourteau Fromagé
- 260 g flour
- 120 g butter
- 250 g fresh goat cheese
- 175 g sugar
- 6 eggs
- 5 cl milk
- a pinch of salt
- 1 tsp vanilla extract
Combine 100 g butter, 200 g flour, the salt and a bit of water to make a
pie dough. Let rest for two hours.
In a mixing bowl, combine the goat cheese with 125 g sugar and the milk.
When this is well blended, add the egg yolks one by one, 60 g flour and
the vanilla.
Beat the egg whites with the rest of the sugar until stiff and fold into
the goat cheese mixture. Line a greased small round mold with the pie
dough, and pour the goat cheese mixture into it.
Bake at 300°C (570°F) for ten minutes, then at 220°C (430°F) for 40
minutes. Let cool, unmold and serve at room temp or cold.
Posted by clotilde on March 20, 2004 11:34 AM
I don't think the crust is optional because it's the only thing
protecting the bottom from the intense heat. I want the top to be black,
that's how it's supposed to be, but in the pics I've seen there's been
no blackened bottom.
Vicki