Last updated date: 30 November 2020
- 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
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.
Make it vegan: Use a vegan reduced-fat spread
Nutrition Info (per serve)
Total fat 2.8g
–Saturated fat 0.6g
Dietary fibre 0.5g
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