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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This gluten-free peach tray cake uses polenta in place of flour. The peaches and lemons make it a deliciously fruity afternoon treat.
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 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.
Calories 201 cal
Kilojoules 841 kJ
Total fat 8.4 g
Saturated fat 1.6 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
why thawed peach slices? converted from a frozen “other fruit” recipe?
Hi Anny
Yes, thanks for pointing that out. The recipe has been amended.
Warm regards
Jenny