Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Mediterranean semolina cake
Details
- Serving Size: 10
- Vegetarian: True
- Weight Watchers: 20 Points
Cuisine
- dessert
Ingredients
- 180g sugar
- 5 eggs
- 220ml yoghurt
- Zest 1 lemon
- Zest 1 orange
- 225g almond meal
- 200g semolina
- 1 tsp baking powder
- 200ml olive oil
- 1 handful almonds, peeled, chopped
- 1 handful raisins
- 2-3 Tbs dry cranberries
- 100ml honey
- Juice of 1 orange
Instructions
In a mixer, whisk the eggs and sugar until thick and pale in colour.
Add the yoghurt and zest of the citrus.
Gradually add all the dry ingredients and combined well.
Incorporate the olive oil and mix.
Remove cake from the oven and pierce all over with a skewer.
Pour the syrup all over the cake and cool slightly before serving.
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