Clementine and Hazelnut Torte.For those cooks like Jean B !

This is a short video from our morning newspaper today.....It sounded so
Yummy....I thought I would post it..It is 'Flour and Butter free !

Annie...

Thanks Barry, I love Clementines...soo sweet & no seeds! I bought them by
the box last month...all gone until next yr...wish we could get them all
year round! Let us know how it tastes should you cook it up...
Annie

Bigbazza...

I have never tried 'Clementine's yet myself at first thought they were
'Oranges'...

Here's the recipe on paper (so to speak :-)) )....Annie..

Clementine's are a relatively new citrus fruit in Australia. Many fruiterers
aren't aware they exist, but from Spain, Corsica and Italy to Morocco, Egypt
and Algeria, across India, down the Malay Archipelago and up to China and
Japan, the Clementine is revered for its juicy, richly flavoured flesh and
fragrant, deeply perfumed peel.
Clementine's are a cross between the mandarin and the Seville orange. Mostly
seedless and with bright red-orange skin, Clementine's are one of the
smallest and sweetest fruits of the mandarin family. You'll find them
available all winter through to early spring.

Clementine's seem made for cold-weather snacking; they peel easily and have
very little of the bitter "netting" attached to the segments. But they can
be used in many ways. A combination of the tasty skin, cut into strips, and
the juice makes a wonderful marmalade that is a perfect accompaniment for
rich pork or duck dishes. Try tossing some Clementine segments with thinly
sliced fennel and then dressing with good olive oil, salt and pepper for an
unusual winter salad.

Clementine's go with

Cream and clotted cream; mascarpone; strawberries; mint; pineapple;
passionfruit; chocolate; caramel; sugar; honey; sponge cake; puff pastry and
sweet shortcrust pastry; almonds; hazelnuts; pistachios; pecans; kirsch;
rum; Cointreau; Grand Marnier; grappa; duck; goose; lamb; pork.

Clementine and hazelnut torte

Put four whole unpeeled Clementine's in a pot of water and bring to the
boil. Turn down the heat to a low simmer, cover and poach the Clementine's
for 90 minutes. Remove them from the water and set them aside to cool. Trim
off any woody end bits, cut each in half and remove any seeds. Place the
Clementine's in a food processor, skin and all, and pulse until pureed.

Preheat the oven to 185C. Butter and lightly flour a 20cm-diameter cake tin.
Whisk 6 whole eggs in a bowl for 1 minute. Add 180g of caster sugar and
whisk for 2-3 minutes until the sugar has lost its granular texture. In a
separate bowl, mix together 200g of hazelnut meal (not roasted) with a
heaped teaspoon of baking powder. Add this to the wet mixture and whisk
until well incorporated. Spoon the mixture into the cake tin and bake for 70
minutes.

Allow the cake to cool in the tin. To remove, run a knife around the edge.
Serve with a dusting of icing sugar and some candied Clementine peel.

Candied Clementine peel

Using a vegetable peeler or a sharp paring knife, peel strips of skin from
six Clementine's, taking care to remove as little as possible of the white
pith immediately beneath the skin. Slice the strips thinly, add them to a
pan of cold water and bring to the boil. Remove the peel from the heat,
strain and run under cold water to refresh. Add the peel to a second pan of
cold water and repeat the process. The third time, add half sugar, half
water to just cover the peel and bring to a simmer. Keep simmering until the
water reduces to a syrup.
Store the candied peel in the syrup in a jar and place in the refrigerator.