| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””