Clementine and Chestnut Torte
As seen on TV
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Chestnut flour tort flavoured with clementines and lemon verbena leaves to complement the nutty base, finished with a lemon-oil buttercream.
Brendan is known for precision and lavish decoration and is trying to rein himself in on presentation time.
{Brendan}: "Chestnut flour is quite pasty, but it has a lovely, unique flavour. It's trickier working with non-standard flours, but I have a number of friends who are gluten intolerant, so over the last few years I've developed a skill of delivering good bakes basically without the standard flour."
{Brendan}: "I have a tendency to over-elaborate the presentation. However, it puts me under pressure for time, so I've taken that on board to rein myself in a little bit."
{Brendan}: "There'll be the clementines which suggest citrus. I'm then going to put lemon oil into the buttercream."
{Brendan}: "You have to think about when you're cutting into the cake. Once you get the slice, it should cut through without being intercepted by a segment, because each gap will be a slice."
{Paul}: "You've got a decent bake with that chestnut flour. Quite tricky to do. I think it works."
{Mary}: "I think it does. I was all ready to say there's too much chestnut sponge, and I think it's very pleasing."
{Paul}: "I think you've done a good job there. But keep away from the 70s decoration."
