Gluten-free polenta and peach tray cake
This gluten-free peach tray cake uses polenta in place of flour. The peaches and lemons make it a deliciously fruity afternoon treat.
Serves: 12-16
Time to make: 40 mins
Hands-on time: 10 mins
Ingredients
- oil, to grease
- ¾ cup olive oil spread
- 1 cup golden castor 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, drained
- icing sugar, to dust
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Instructions
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.
HFG tip
They’ll keep for… up to 3 days in an airtight container.
Nutrition Info (per serve)
-
Calories 201cal
-
Kilojoules 841kJ
-
Protein 2.8g
-
Total fat 8.4g
-
–Saturated fat 1.6g
-
Carbohydrates 29.5g
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–Sugars 17g
-
Dietary fibre 0.5g
-
Sodium 197mg
-
Calcium 18mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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2 comments on Gluten-free polenta and peach tray cake
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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