Nutritional Info

Nutrition Facts

Serving Size 1 (29g)

Calories 134
Calories from Fat 65 (48%)
Amount Per Serving %DIV
Total Fat 7.2g 11%
Saturated Fat 4.4g 22%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2.8mg 0%
Potassium 95.4mg 2%
Total Carbohydrate 18.8g 6%
Dietary Fiber 1.6g 6%
Sugars 13.6g
Protein 1.5g 3%

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Recipe Description
This delicious dessert has an unusual nutty texture.
Prep time
45 min
Cook time
55 min
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
4 Tablespoon(T)  confectioners' sugar, for dusting
4 119/2000 Gram(g)  glace (candied) cherries, halved
1   orange rind, finely grated
12 Teaspoon(t)  all purpose flour
4 119/2000 Gram(g)  almonds, ground
6 177499999999999/1000000000000000 Gram(g)  caster (superfine) sugar
5   eggs, separated
7 3/50 Gram(g)  plain (semisweet) chocolate
1 153/200 Gram(g)  quick cooking polenta


Place the polenta in a heatproof bowl and pour over just enough boiling water to cover, about 4 fl oz cup. Stir well, then cover the bowl and leave to stand for about 30 minutes, until the polenta has absorbed all the excess moisture. Preheat the oven to 375° F. Grease a deep 8 inch round cake tin (pan) and line the base with non stick baking parchment. Break the chocolate into squares and melt it in a heatproof bowl set over a pan of barely simmering water. Whisk the egg yolks with the sugar in a bowl until thick and pale. Beat in the melted chocolate, then fold in the polenta, ground almonds, flour and orange rind. Whisk the egg whites in a clean, grease-free bowl until stiff. Stir 1 tbsp of the whites into the chocolate mixture, then fold in the remainder. Finally, fold in the cherries. Scrape the mixture into the prepared tin and bake for 45 to 55 minutes, or until well risen and firm to the touch. Cool on a wire rack. Dust with icing sugar to serve.

Additional notes

Tip: Citrus fruits are often "waxed" to preserve their appearance. For grating, use unwaxed fruit or thoroughly wash the orange in hot water first.

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