Here is what my MasterCook says for 8 servings made with Splenda Sugar
Blend:

Per Serving : 302 Calories; 23g Fat (63.9% calories from fat); 16g Protein;
14g Carbohydrate; 4g Dietary Fiber; 159mg Cholesterol; 118mg Sodium.
Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

Jacquie

"Peppermint Patootie" > wrote in message
...
> 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