One Year Anniversary! Polenta Cake with Raspberry Rhubarb Compote
One Year Anniversary! Polenta Cake with Raspberry Rhubarb Compote might be just the dessert you are searching for. This recipe makes 4 servings with 595 calories, 12g of protein, and 34g of fat each. For $1.74 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 86 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. Head to the store and pick up polenta, baking powder, sea salt, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Feed Me Phoebe. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 37%, this dish is rather bad. Similar recipes are Strawberry Almond Skillet Cake {+ 2-year wedding anniversary}, Sprinkles Strawberry Cake with Fluffy Cheesecake Frosting {One-Year Wedding Anniversary}, and Strawberry Rhubarb Ginger Compote with Polenta Shortcakes.
Servings: 4
Ingredients:
3/4 cup almond meal/flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup nonfat Greek yogurt, sour cream, or creme fraiche
2 extra large eggs
1/3 cup olive oil
1 cup polenta
Raspberry Rhubarb Compote
1/2 teaspoon sea salt
1/2 cup sugar
Equipment:
oven
bowl
ramekin
whisk
toothpicks
knife
Cooking instruction summary:
Preheat the oven to 350 degrees F.Combine the polenta, almond meal, baking powder, cinnamon, and sea salt in a medium bowl with a fork.Whisk together the eggs, sugar, and olive oil. Beat until smooth and lighter in color. Stir in the yogurt.Fold the dry ingredients into the wet ingredients and stir until combined.Grease four 8-ounce ramekins with olive oil. Divide the batter among the ramekins.Bake in the oven for 35 minutes, until golden brown around the edges and a toothpick comes out clean. Allow to cool in the ramekins. Meanwhile, make the Raspberry Rhubarb CompoteRun a knife along the edge of the cakes to loosen them. Invert them onto a plate and serve individually with a generous drizzle of the raspberry-rhubarb compote.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Combine the polenta, almond meal, baking powder, cinnamon, and sea salt in a medium bowl with a fork.
3. Whisk together the eggs, sugar, and olive oil. Beat until smooth and lighter in color. Stir in the yogurt.Fold the dry ingredients into the wet ingredients and stir until combined.Grease four 8-ounce ramekins with olive oil. Divide the batter among the ramekins.
4. Bake in the oven for 35 minutes, until golden brown around the edges and a toothpick comes out clean. Allow to cool in the ramekins. Meanwhile, make the Raspberry Rhubarb Compote
5. Run a knife along the edge of the cakes to loosen them. Invert them onto a plate and serve individually with a generous drizzle of the raspberry-rhubarb compote.
Nutrition Information:
covered percent of daily need
