What did you do about the carbs from the oranges? And that's still a
lot of sugar. What's the nutritional breakdown?

PP

In article >,
percy > wrote:

> 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