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 119cal

Kilojoules 498kJ

Protein 1.5g

Total fat 2.8g

–Saturated fat 0.6g

Carbohydrates 22.5g

–Sugars 10.2g

Dietary fibre 0.5g

Sodium 79mg

Calcium 9mg

Iron 0.3mg

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.