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Pear and polenta cake

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Pear and polenta cake
Pear and polenta cake
  • 0:45 Prep
  • 1:00 Cook
  • 10 Servings
  • Advanced

Fold honey-caramelised pear into a better-for-you batter of polenta, almond meal and olive oil for this gluten- and dairy-free delight.

Ingredients

  • 60ml (1/4 cup) honey
  • 125ml (1/2 cup) light flavour extra virgin olive oil, plus 1 tablespoon, extra
  • 3 (about 750g) pears, peeled, cored, cut into 1cm pieces
  • 85g (1/2 cup) buckwheat flour
  • 80g fine polenta
  • 80g (2/3 cup) almond meal
  • 1 1/2 teaspoon gluten-free baking powder
  • 3 eggs
  • 2 tablespoons xylitol
  • 1 teaspoon vanilla extract
  • 1 lemon, rind finely grated
  • 1 pear (about 200g), extra, cut into seven 2mm-thick slices
  • 1 tablespoon natural sliced almonds
  • Warmed honey, extra, to serve (optional)

Method

  • Step 1
    Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan and double-line with baking paper.
  • Step 2
    Heat 2 tablespoons honey and extra 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add pear. Cook, stirring occasionally, for 12 minutes or until golden. Transfer to a bowl.
  • Step 3
    Combine the flour, polenta, almond meal and baking powder in a bowl. Use electric beaters to whisk the eggs, xylitol, vanilla and remaining honey in a bowl for 5 minutes or until thick and tripled in volume.
  • Step 4
    With the beaters on medium-low, slowly add the oil in a thin, steady stream until combined. Beat in lemon rind. Use a large metal spoon to fold in pear mixture and polenta mixture, in 2 alternating batches, until just combined. Pour into prepared pan. Top with extra sliced pear, layering in centre in a circle. Sprinkle with almonds. Bake, covering with foil if over-browning, for 40-45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely. Drizzle with extra honey, if using.
  • High fibre
  • High protein
  • Lower gi

Nutrition

  • 1386 kj

    Energy

  • 20g

    Fat Total

  • 3g

    Saturated Fat

  • 4g

    Fibre

  • 6g

    Protein

  • 27g

    Carbs (total)

All nutrition values are per serve

Related Video

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

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