Feijoa shortcake

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) Serves (10) Serves (18) — default

Units: Metric Imperial (US)

Measurements explained

• 1 cup flour

• 1 cup polenta

• 1 cup sugar

• ½ teaspoon baking powder

• 1 lemon, zest

• 150g reduced-fat spread

• 1 egg

• 1 ½ cups feijoa flesh, diced

• ½ cup pears, diced

• 3 tablespoons flaked almonds

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Instructions

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1. Preheat oven to 160°C. Base line a slice pan with greaseproof paper. Place flour, polenta, sugar and baking powder in a bowl with lemon zest. Rub in spread until mixture resembles breadcrumbs. Add egg and enough water to bind mixture.
2. Press half the mixture over the base of prepared pan and press down gently. Arrange feijoas and pears on top. Press down lightly.
3. Sprinkle with remaining mix and press down. Sprinkle with flaked almonds. Bake for 40 minutes until lightly golden brown and firm to touch. Cool then slice in even-sized pieces.

HFG tip

Make it gluten free: Use gluten-free flour and baking powder.

Nutrition info (per serve)

Calories 148 cal

Kilojoules 620 kJ

Total fat 6 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2013

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