Aida Mollenkamp Upside-down Peach-rhubarb Polenta Cake Recipes Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 15% of calories per serving, at 40g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Aida Mollenkamp Upside-down Peach-rhubarb Polenta Cake Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Aida Mollenkamp Upside-down Peach-rhubarb Polenta Cake Recipes Recipe

  • Net Carbs are 15% of calories per serving, at 40g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Aida Mollenkamp Upside-down Peach-rhubarb Polenta Cake Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 107 g )
Amount Per Serving
Calories: 261
Total Fat: 9g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 67mg
Sodium: 249mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugar: 24g
Protein: 4g
Calcium: 68mg Iron: 1mg
Potassium: 139mg Vitamin A: 91mcg
Vitamin C: 6mg Vitamin D: 0mcg

Ingredients

  • 2 cups (1/4-inch thick slices) ripe peaches (from about 3 medium // about 14 ounces)
  • 1 1/2 cups (1/4-inch pieces) rhubarb (about 2 stalks)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup unrefined granulated sugar divided
  • 1/2 cup (1 stick) unsalted butter, at room temperature plus extra for the cake pan
  • 1 1/3 cups unbleached all-purpose flour plus extra for the cake pan
  • 1/2 cup finely ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup packed light brown sugar (about 2 ounces)
  • 3 large eggs at room temperature
  • 1/3 cup freshly-squeezed orange juice, whole milk, or almond milk at room temperature
  • 1 tablespoon pure vanilla extract

Instructions

Visit Aida Mollenkamp's website to view the recipe instructions. (Via Edamam)