Phil Vickery’s Gluten-Free Polenta Tray Bake with a Tangy Lemon and Raspberry Fondant

Cooking Time

Ingredients

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Ingredients

  • g Margarine
  • g Caster Sugar
  •   3 Eggs
  • g Polenta (raw)
  • g Xanthan gum
  • ml Vanilla Extract
  • g Lemon Zest
  • g Gluten - Free Baking Powder
  • g Raspberries
  • g Icing sugar
  • ml Lime Juice

Method

  • 1

    Step 1

    Pre heat the oven to 180 degrees or gas mark 4. Lightly grease a 26cm x 20 cm tin.
  • 2

    Step 2

    Lightly cream the Stork and the caster sugar together, add the eggs, baking powder, lemon zest, vanilla extract and polenta then mix well
  • 3

    Step 3

    Add half the raspberries and carefully fold in. Pour the whole mixture into a greased tin and bake until well risen, approx. 20 minutes
  • 4

    Step 4

    Remove from the oven and allow to cool
  • 5

    Step 5

    Mix the lime juice and the icing sugar until you have the consistency of very thick cream.
  • 6

    Step 6

    Spoon half the icing over the sponge then place on the remaining raspberries. Drizzle over the remaining icing sugar and leave to set at room temperature.

Ingredients

  • 175 g Margarine
  • 225 g Caster Sugar
  • 3 Eggs
  • 250 g Polenta (raw)
  • 3 g Xanthan gum
  • 10 ml Vanilla Extract
  • 10 g Lemon Zest
  • 15 g Gluten - Free Baking Powder
  • 250 g Raspberries
  • 250 g Icing sugar
  • 40 ml Lime Juice