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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Perfect for entertaining, this pear and plum shortcake combines juicy, tender orchard fruit with a golden polenta crust and a delicate almond crunch. It's a lighter, crowd-pleasing bake with a bright hint of lemon zest.
1 Preheat oven to 160ºC/140°C fan. Line a 16x28cm baking tin with baking paper.
2 In a large bowl combine flour, polenta, sugar and lemon zest. Rub in spread with fingertips until the mixture resembles breadcrumbs. Add egg and 2 tablespoons water and mix to combine.
3 Spoon half the mixture into the prepared tin and press down. Top with the diced pears and most of the plums, reserving some for topping. Lightly press down. Repeat with the remaining mixture and top with sliced pears and reserved plums. Lightly press down lightly, then scatter over the flaked almonds.
4 Bake for 45 min or until golden and firm to the touch. Cool in the tin, then cut into 24 pieces.
MAKE IT VEGAN: Use a vegan reduced-fat spread.
MAKE IT GLUTEN FREE: Use gluten-free self-raising flour.
Calories 170 cal
Kilojoules 720 kJ
Total fat 4 g
Saturated fat 2 g
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