RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	53.5207
Energy (kCal)	940.107
Carbohydrates (g)	5.2176
Total fats (g)	78.5454
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2156
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2764
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.0063
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0274
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.2517
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.2477
Proline (g)	0.7991
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8964
Adjusted Protein (g)	0.0000
Cystine (g)	0.4614
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	72.5043
Copper, Cu (mg)	0.5178
Maltose (g)	0.0462
Zinc, Zn (mg)	3.0257
Total lipid (fat) (g)	78.5454
Vitamin K (phylloquinone) (g)	4.1420
Cholesterol (mg)	457.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0387
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	68.0000
Folate, total (g)	81.2400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	711.8300
Energy (kcal)	940.1070
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3625
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6433
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0391
Sugars, total (g)	1.6072
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	11.8035
Lutein + zeaxanthin (g)	507.5750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1141
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3919
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	56.9530
Fatty acids, total saturated 16:0 (g)	6.0597
Carbohydrate, by difference (g)	5.2176
Vitamin D (IU)	82.0000
Fructose (g)	0.3817
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.1342
Tyrosine (g)	0.8006
Potassium, K (mg)	669.3750
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	211.0000
Serine (g)	1.4977
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1328
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0370
Histidine (g)	0.5004
Isoleucine (g)	1.1073
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.0421
Water (g)	295.8958
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.3050
Sodium, Na (mg)	1098.8650
Iron, Fe (mg)	4.9880
Energy (kJ)	3932.3530
Ash (g)	8.2235
Caffeine (mg)	0.0000
Glycine (g)	0.7046
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	28.6788
Fatty acids, total polyunsaturated (g)	29.4744
Vitamin E (alpha-tocopherol) (mg)	29.8802
Sucrose (g)	0.1774
Vitamin B-6 (mg)	0.3913
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.4440
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6984
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0083
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2539
Folate, food (g)	81.2400
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	34.6814
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5347
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	406.5815
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	10.2221
Vitamin B-12 (g)	2.6494
Calcium, Ca (mg)	668.4940
Fatty acids, total saturated 10:0 (g)	0.0121
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.1996
Glutamic acid (g)	2.6960
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	211.0000
Leucine (g)	1.7566
Folate, DFE (g)	81.2400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.1053
Tryptophan (g)	0.2495
Threonine (g)	0.8523
Fatty acids, total polyunsaturated 18:1 c (g)	3.3892
Manganese, Mn (mg)	0.0398
Protein (g)	53.5207
Cryptoxanthin, beta (g)	10.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	34.3403
Betaine (mg)	0.4980
Phosphorus, P (mg)	667.5190
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 180 C or 360 F or Gas mark 4. | 2. Sift the polenta, flour, baking powder & salt into a bowl. | 3. Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine. | 4. Beat the eggs and egg whites with half the sugar until thick and creamy. | 5. Fold in the dry ingredients. | 6. Pour the batter into a greased & lined 2 pint loaf tin. | 7. Bake for 40-45 minutes or until set & a skewer comes out clean. | 8. Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads. | 9. Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug. | 10. Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later. | 11. TO SERVE: | 12. Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender. | 13. The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	6	ounces		151.3	0.0	33.66	0.85
plain flour	2	ounces		151.3	0.0	33.66	0.85
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
natural yoghurt	5	tablespoons		151.3	0.0	33.66	0.85
sunflower oil	5	tablespoons		601.12	0.0	0.0	68.0
lemon zest	2		grated	151.3	0.0	33.66	0.85
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
egg	2			143.0	0.72	12.56	9.51
egg white	2			34.32	0.4818	7.194	0.1122
caster sugar	14	ounces		151.3	0.0	33.66	0.85
sprig lavender flower	2 -4			151.3	0.0	33.66	0.85
raspberry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Lemon Polenta Cake With Lavender Syrup and Raspberries