lemon polenta syrup slice - myfoodlink · batter wedges/ chips 750g save $1 $3.99 per 1kg $950 ea...

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Lemon Polenta Syrup

Slice

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Huon Smoked Salmon Premium 100g

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Provencal Chicken Family Pie

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Peckish Rice Crackers 100gPeckish Rice Crackers are great for sharing

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Westerway Farms Blackcurrant/Raspberry

Syrup 750mLWesterway Farms Blackcurrant and

Raspberry syrups contain the highest fruit content of any blackcurrant or

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Whilst stocks last. Some products or varieties may not be available at all stores. Pictures used for illustration purposes only. Sales are restricted to retail quantities only. All prices include GST where applicable. Savings are off Tasmanian SUPA IGA Metro regular prices. In some stores, some regular prices have been reduced to ensure you received the lowest competitive price. Therefore the savings shown may differ from the saving in your local store.

Lemon Polenta Syrup Slice

Our take on the classic cake, this gluten-free, dairy-free Lemon Polenta Syrup Slice has a lovely light texture

because it is made with olive oil rather than butter. Infused with a lemon syrup and drizzled with lemon icing it is a

citrus sensation that everyone will enjoy.

How long will it take?45 minutes

What’s the serving size?Makes approximately 18 squares

What do I need?160ml olive oil

200g caster sugar200g ground almonds

100g polenta1 ½ tsp baking powder

3 eggs2 large lemons

200g icing sugar

How do I make it?Preheat oven to 180C.

Grease and line a 20 centimetre cake tin.

Using an electric mixer beat olive oil and sugar until pale and frothy.

Mix ground almonds, polenta and baking powder together in a bowl and then pour one-third of this mix into the olive oil and sugar. Blend to combine then add 1 egg

and another third of the dry mix, blending constantly. Repeat for the remaining eggs and dry ingredients.

Zest lemons and add the zest to the mixture, stirring to incorporate. Pour mixture into the prepared cake tin and bake for 35 minutes or until a skewer

comes out clean.

Juice the lemons and add half the juice to a small saucepan with 50g icing sugar. Bring to the boil and cook until the icing sugar has dissolved.

Use a skewer to price the top of the slice with holes and pour the warm syrup over the cake. When the cake and syrup have cooled you can remove it from the tin.

Make icing by combining the remaining icing sugar and lemon juice. Pour over the top of the cake and leave to set. When the icing has set, cut into squares to serve.

lemon polenta syrup slice - myfoodlink · batter wedges/ chips 750g save $1 $3.99 per 1kg $950 ea...

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