PEAR & POLENTA CAKE WITH EARL GREY CREAM

Name: PEAR & POLENTA CAKE WITH EARL GREY CREAM
Cuisine: European, American
Ingredients: 3 pears; 150 g room temperature butter; 2 dl granulated sugar; 3 eggs; 2 dl almond flour; 1,5 dl polenta; 1,5 dl wheat flour; 1 tsp vanilla sugar; 1 pinch of salt; 1 dl whole milk; powdered sugar for dusting; 3 dl heavy cream; 2 tsp Earl Grey tea (or 1 tea bag)

4 steps

Updated at: Mon, 26 May 2025 22:16:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories444.8 kcal (22%)

Total Fat29.1 g (42%)

Carbs41.6 g (16%)

Sugars24.5 g (27%)

Protein6.6 g (13%)

Sodium57.1 mg (3%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

POLENTA CAKE

3pears

150gbutter

room temperature

2 dlgranulated sugar

3eggs

2 dlalmond flour

1.5 dlpolenta

1.5 dlwheat flour

1 tspvanilla sugar

1 pinchsalt

1 dlwhole milk

powdered sugar

for dusting

EARL GREY CREAM

3 dlheavy cream

2 tspEarl Grey tea

Instructions

Step 1

Mix and bake the cake: Preheat the oven to 175 degrees Celsius (347°F). Grease and flour a springform pan, about 24 cm in diameter. Peel, core and slice the pears thinly. Beat butter and sugar until fluffy in a bowl. Add the eggs one at a time while beating. Mix almond flour, polenta, flour, baking powder, vanilla sugar and salt in a separate bowl.

Step 2

Fold the dry ingredients into the butter mixture and add the milk. Stir gently until smooth.

Step 3

Make the Earl Grey cream: Let the tea steep in the cream for 10 minutes. Strain out the tea leaves and whip the cream lightly and fluffy.

Step 4

Dust the cake with powdered sugar, slice and serve with a generous dollop of cream.

View on SvD Perfekt Guide

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