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

--
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 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

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
>
> --
> 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 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

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
>>
>> --
>> 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 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

In article >,
"jacquie" > wrote:

> 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.

Huh. Hmmmm. Christmas dinner dessert?

Oh, um, thanks!

PP, musing

Peppermint Patootie wrote:
> In article >,
> "jacquie" > wrote:
>
>> 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.
>
> Huh. Hmmmm. Christmas dinner dessert?
>
> Oh, um, thanks!
>
> PP, musing

Thanks from me too...I finally got off my butt and found my MC CD, but
haven't loaded it yet.

You can easily replace all the sugar as it's a classic flourless cake.
Clementines run ~10g carb each. I decorated mine with the doily/powdered
sugar trick, but you could easily sub cocoa powder.

I'm doing the Tourteau Fromage for Christmas dinner to freak out my
husband. I can see it now "I DON'T WANT IT, IT'S BURNED"!
LOL! More for me.

Vicki

In article >,
percy > wrote:

> Peppermint Patootie wrote:
> > In article >,
> > "jacquie" > wrote:
> >
> >> 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.
> >
> > Huh. Hmmmm. Christmas dinner dessert?
> >
> > Oh, um, thanks!
> >
> > PP, musing
>
> Thanks from me too...I finally got off my butt and found my MC CD, but
> haven't loaded it yet.
>
> You can easily replace all the sugar as it's a classic flourless cake.
> Clementines run ~10g carb each. I decorated mine with the doily/powdered
> sugar trick, but you could easily sub cocoa powder.
>
> I'm doing the Tourteau Fromage for Christmas dinner to freak out my
> husband. I can see it now "I DON'T WANT IT, IT'S BURNED"!
> LOL! More for me.
>
> Vicki

The big question for me is: will I have enough energy to bake something
for Christmas dessert or should I just buy something again? Decisions,
decisions.

I have a few people arriving in a couple of hours to help me trim the
tree. My house is a disaster (I'm going to have to roll the bicycle
into the shower and tell them just not to enter the kitchen with their
eyes open), so when I was down the square just now I stopped into the
Greek bakery and got a lovely filo and custard pie, still warm from the
oven, for dessert after dinner. It's out in the enclosed porch right
now, cooling and setting. That's one bakery item that doesn't spike me
*quite* to the moon when I have a reasonable sized piece. I should
learn to make it at home. I certainly make sugar-free baked custards.
Filo can't be *that* spikey, can it? It's so thin, and one puts so much
butter on it.

PP, hopeful

"percy" > wrote in message
...
> Peppermint Patootie wrote:
>> In article >,
>> "jacquie" > wrote:
>>
>>> 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.
>>
>> Huh. Hmmmm. Christmas dinner dessert?
>>
>> Oh, um, thanks!
>>
>> PP, musing
>
> Thanks from me too...I finally got off my butt and found my MC CD, but
> haven't loaded it yet.
>
> You can easily replace all the sugar as it's a classic flourless cake.
> Clementines run ~10g carb each. I decorated mine with the doily/powdered
> sugar trick, but you could easily sub cocoa powder.
>
> I'm doing the Tourteau Fromage for Christmas dinner to freak out my
> husband. I can see it now "I DON'T WANT IT, IT'S BURNED"!
> LOL! More for me.
>
> Vicki


It sounds wonderful to me, and I want to try it. Thanks for the recipe
Vicki.

Cheri

percy
Looking at this recipe, it is a kind of custard pie. If you wanted to
make it without a crust, could you do it, I wonder, in a waterbath liek
cheesecake or even baked custard. ? Just a thought, but it might work.
In addition, without the crust you might not need to start it at the high
temperature, but I am not sure about that.

Wendy

: 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

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