| 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)
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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