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:

Quickview
603k Calories
12g Protein
34g Total Fat
64g Carbs
3% Health Score
Limit These
Calories
603k
30%

Fat
34g
53%

  Saturated Fat
5g
37%

Carbohydrates
64g
22%

  Sugar
27g
30%

Cholesterol
111mg
37%

Sodium
345mg
15%

Get Enough Of These
Protein
12g
25%

Vitamin K
29µg
28%

Selenium
16µg
24%

Vitamin E
3mg
21%

Fiber
4g
16%

Calcium
152mg
15%

Phosphorus
143mg
14%

Vitamin B2
0.19mg
11%

Iron
2mg
11%

Manganese
0.2mg
10%

Potassium
340mg
10%

Vitamin A
388IU
8%

Vitamin B5
0.72mg
7%

Vitamin B6
0.13mg
6%

Vitamin C
5mg
6%

Magnesium
23mg
6%

Vitamin B1
0.08mg
5%

Folate
20µg
5%

Vitamin B12
0.29µg
5%

Zinc
0.65mg
4%

Vitamin D
0.62µg
4%

Vitamin B3
0.7mg
3%

Copper
0.07mg
3%

covered percent of daily need
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