Almond and lemon polenta cake with orange mascarpone

Almond and lemon polenta cake with orange mascarpone
16 Ingredients
  • 225g/8oz unsalted butter
  • 225g/8oz caster sugar
  • 3 free-range eggs, beaten
  • 225g/8oz ground almonds
  • 115g/4oz instant polenta or semolina
  • 1 tsp baking powder
  • 3 lemons, zest and juice only
  • Icing sugar, for dusting
  • 2 lemons, juice only
  • 3 tbsp caster sugar
  • 250g/9oz mascarpone
  • 2 oranges, zest only, plus splash of juice
  • 50-75g/1¾-2½oz icing sugar, sieved
  • 75-100g/3-4oz caster sugar, for dusting
  • 100ml/3½fl oz orange juice
  • 4 satsumas, peeled and cut in half horizontally
Nutrition
793
40% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

76% 49

Saturated

111% 22

Trans

- 1

Monounsaturated

- 18

Polyunsaturated

- 5

Carbs

28% 83

Carbs (net)

- 77

Fiber

22% 6

Sugars

- 63

Sugars, added

- 55

Protein

24% 12

Cholesterol

52% 155

Sodium

8% 188

Calcium

19% 186

Magnesium

23% 93

Potassium

12% 428

Iron

11% 2

Zinc

9% 1

Phosphorus

41% 290

Vitamin A

38% 339

Vitamin C

67% 40

Thiamin (B1)

10% 0

Riboflavin (B2)

28% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 1

Vitamin E

41% 8

Vitamin K

4% 3
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