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Description
It can be difficult to pick the perfect pastry or confection when up against so many recipes. This truly decadent recipe for Polenta , Zucchini, and Almond Cake is so rich and dreamy, your taste buds should be screaming for a bite right now! The recipe combines the buttery flakiness of the puff pastry with white chocolate and fresh orange juice and creamy mascarpone cheese for a creamy, sweet and rich dessert that will please the palate.
Ingredients
US|METRIC
4 SERVINGS
- 2 zucchinis
- 1/2 tsp. salt
- pepper
- 100 grams almond flour
- 3 eggs
- 2 Tbsp. olive oil
- 1 plain yogurt
- low fat cream (20 cl., 5% milk fat)
- 100 grams polenta (organic)
- 40 grams cornstarch
- 1 tsp. baking powder
- 50 grams grated cheese
- Espelette pepper (or hot paprika)
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Directions
- 1. Preheat the oven to 320 F.
- 2. Wash the zucchinis. Cut them in half lengthwise and then cut the halves into 2 millimeter-thick slices.
- 3. Heat a skillet with a little bit of olive oil. Cook the zucchini slices until brown. Remove from the heat and season with salt and pepper. Set aside.
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