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Pear shortcake

 
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Serves: 24 (makes 24 slices)
Time to make: 55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
Total cost: $9.84 / $0.41 per serve
(at time of publication)
Dairy freeLow kilojouleLow sodium
Full ingredients list: 
  • 1 cup wholemeal plain flour
  • 1 cup polenta
  • 1 cup white sugar
  • 1/2 teaspoon baking powder
  • zest of 1 lemon
  • 2/3 cup dairy-free reduced-fat table spread
  • 1 egg, lightly beaten
  • 2 cups peeled, diced beurre bosc pears
  • 3 tablespoons flaked almonds

Nutritional information (per serve)

Kilojoules: 
542kJ
Calories: 
130cal
Protein: 
1.8g
Total fat: 
4g
Saturated fat: 
0.7g
Carbohydrates: 
20.5g
Sugars: 
11.2g
Dietary fibre: 
1.4g
Sodium: 
31mg
Calcium: 
8mg
Iron: 
0.3mg

Instructions

Instructions and steps: 

Step 1 Preheat oven to 160ºC. Line a 3cm-deep, 16cm x 28cm slice pan with baking paper. Combine flour, polenta, sugar, baking powder and zest in a large bowl. Rub in spread until mixture resembles breadcrumbs. Add egg and enough water to bind and mix to combine.

Step 2 Sprinkle half the mixture in prepared pan and press down. Arrange pear on top. Press down.

Step 3 Sprinkle with remaining mixture and press down. Sprinkle with almonds. Bake for 40 minutes or until golden and firm to touch. Cool. Cut into pieces. Serve.

About this recipe

Recipe by: 
Sarah Swain
First published: September 2013