Try this Polenta cake with crème fraîche, figs and honey recipe, or contribute your own.
Suggest a better descriptionINSTRUCTIONS
1
Preheat the oven to 180°C. Grease a 22cm ring/bundt cake tin with non-stick cooking spray.
2
For the cake, place the buttermilk and ricotta in a food processor and blitz until smooth. Combine with the remaining ingredients and beat with an electric mixer, 1 minute. Transfer the mixture to the prepared cake tin and smooth the top. Bake, 40 – 45 minutes.
3
For the syrup, combine the grapefruit and lemon juice in a small saucepan with the icing sugar. Place over medium heat until the sugar has melted and the liquid is clear.
4
Prick the warm cake a few times with a cake tester or thin wooden skewer and pour the warm syrup over the cake. Allow to rest, 10 minutes, before unmoulding the cake onto a wire cooling rack. Allow to cool.
5
Once the cake has cooled down, spread the crème fraîche over the top of the cake. Add a good drizzle honey and arrange the figs on top. Scatter the pistachios over and add the thyme leaves.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 546 | ||
Calories from Fat: 134 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 109.2mg | 4 % | |
Potassium 430.3mg | 11 % | |
Total Carbohydrate 96.2g | 28 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 92.6g | ||
Protein 9.7g | 14 % | |
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: 546
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