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CATEGORY CUISINE TAG YIELD
Eggs Greek Food3, Ood9 8 Servings

INGREDIENTS

90 g Polenta flour, 3 1/2oz
2 Poached pears, thinly sliced
175 g Ground almonds, 6oz
6 Eggs, separated
175 g Caster sugar, 6oz
200 Greek yoghurt, 7fl oz
Grated zest and juice of 1
orange
3 T Clear honey

INSTRUCTIONS

Pre-heat the oven to 180øC/350øF/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.  Converted by
MC_Buster.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 128
Total Fat: 15g
Cholesterol: 139.5mg
Sodium: 54.3mg
Potassium: 246.5mg
Carbohydrates: 8g
Fiber: 3.3g
Sugar: 1.2g
Protein: 9.6g


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