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

: PP


Priscilla,

I think that since the eggs are not separated for this cake andit has no
lour with gluten for rising, just the eggs, that ou coul duse no sugar at
all, or, perhaps a spoon or too.

As for the clementines, I cna easaily handle half of one of those little
babies and often a whole one. I woudl not expect to eat this cake all by
myself in one sitting:-) not that i wouldn't want too! My issues would
be not having an 8" springform. I havea 7" adna 10" and hav eno
intention of buying any more!

Wendy


: 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.
: >
: > 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
: >
: > --
: > Rec.food.recipes is moderated by Patricia Hill at .
: > Only recipes and recipe requests are accepted for posting.
: > Please allow several days for your submission to appear.
: > Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
: >
: > ---
: >
: >
: > 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 Fromag?
: > - 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