Sweet polenta with pears and almonds

Yield: 8 servings

Measure Ingredient
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.

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