Pear shortcake

Photographer: HFG staff

This gluten-free shortcake is a gorgeous way to celebrate pears. You can also experiment with other fruit such as apples or berries. Plus, it can easily be made vegan.

Serves: 24

Time to make: 1 hr , plus cooling

Hands-on time: 15 mins

Ingredients

More weights & measures

1¼ cups gluten-free self-raising flour
1 cup quick-cook (fine) polenta
1 cup castor sugar
zest of 1 lemon
¾ cup plus 1 tablespoon reduced-fat spread
1 egg, lightly beaten
450g pears, peeled, cored and diced
¼ cup flaked almonds

Instructions

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1 Preheat the oven to 160ºC/fan 140°C/gas 3. Line a 16x28cm baking tin with baking paper.

2 Combine the flour, polenta, sugar and lemon zest in a large bowl. Rub in the spread with your fingertips until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons water and mix.

3 Spoon half the mixture into the prepared tin and press down. Top with the pears, reserving a handful, and press down. Repeat with the remaining mixture and pears, 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.

Variations

Make it vegan: Use a vegan reduced-fat spread

Nutrition Info (per serve)

Calories 119 cal

Kilojoules 498 kJ

Protein 1.5 g

Total fat 2.8 g

Saturated fat 0.6 g

Carbohydrates 22.5 g

Sugar 10.2 g

Dietary fibre 0.5 g

Sodium 79 mg

Calcium 9 mg

Iron 0.3 mg

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.