Try this Sweet Polenta with Pears And Almonds recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 180?C/350F/gas mark 4 Lightly grease a 20cm (8inch) round cake tin. Line the bottom with greased greaseproof paper. Place the egg yolks in a large bowl and add the sugar. Whisk until thick and creamy. Stir in the yoghurt and orange zest. Using a large metal spoon, fold in the polenta flour and ground almonds. Whisk the egg whites in a separate bowl until the stiff peaks form, then fold into the polenta mixture. Spoon into a prepared cake tin. Bake the cake for 30 minutes until golden brown and firm to the touch. Allow to cool slightly in the tin, then turn out and place on a large plate. Arrange the sliced pears over the top of the cake. Place the honey and orange juice in a small saucepan and heat through, then pour over the warm cake. Allow to cool before serving. Per serving: 165 Calories (kcal); 13g Total Fat; (68% calories from fat); 10g Protein; 4g Carbohydrate; 140mg Cholesterol; 44mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 8 | ||
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Calories: 558 | ||
Calories from Fat: 267 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 264.2mg | 9 % | |
Potassium 479.2mg | 13 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 42.6g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 558
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