| 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 | ml | Greek yoghurt; (7fl oz) |
| Grated zest and juice of 1 orange | ||
| 3 | tb | Clear honey |
INSTRUCTIONS
Pre-heat the oven to 180°C/350°F/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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