(at time of publication)
- 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
Step 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.
Step 2 Press half the mixture over the base of prepared pan and press down gently. Arrange feijoas and pears on top. Press down lightly.
Step 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.
Make it gluten free: Use gluten-free flour and baking powder.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 2g
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