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.