Gluten-free polenta and peach tray cake
- oil, to grease
- ¾ cup olive oil spread
- 1 cup golden caster sugar
- 3 medium eggs, beaten
- 1 teaspoon vanilla extract
- 3 teaspoons gluten-free baking powder
- 2½ cups fine polenta
- finely grated zest of 1 large lemon
- 280g canned peach slices
- icingfrostingX sugar, to dust
1 Preheat the oven to 180°C/fan 160°C/gas 4 and grease a 22cm square baking tin.
2 Put the olive oil spread and sugar in a mixing bowl and, using a hand-held electric whisk, cream together. Add the eggs, vanilla extract, baking powder, polenta and half the zest, then mix well.
3 Carefully fold in the semi-thawed peach slices, then spoon the mixture into the baking tin and bake for 30 min or until well risen, golden and cooked through. Remove from the oven and leave to cool a little in the tin, then turn out on to a wire rack to cool completely.
4 Dust with the icing sugar and sprinkle over the remaining lemon zest, then cut into 12–16 squares.
They’ll keep for… up to 3 days in an airtight container.
Nutrition Info (per serve)
Total fat 8.4g
–Saturated fat 1.6g
Dietary fibre 0.5g
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