Yield: 8 servings
|90 grams||Polenta flour; (3 1/2oz)|
|2 \N||Poached pears; thinly sliced|
|175 grams||Ground almonds; (6oz)|
|6 \N||Eggs; separated|
|175 grams||Caster sugar; (6oz)|
|200 millilitres||Greek yoghurt; (7fl oz)|
|\N \N||Grated zest and juice of 1 orange|
|3 tablespoons||Clear honey|
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: ½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.