PHIL VICKERY’S COCO RICE POLENTA CAKE.
Preparation time: 15 minutes.
Cooking time: 20-25 minutes.
For the cake
175g Nestlé GoFree Coco Rice
120g very fine polenta (the finer the better)
2 level tsp gluten-free baking powder
1 level tsp xanthan gum
Finely grated zest 2 lemons
3 medium eggs at room temperature
100ml skimmed milk
175g very soft block margarine
175g caster sugar
For the topping
100g plain, low-fat fromage frais
200g fresh strawberries, hulled and halved
100g fresh blueberries
Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 21cm x 28cm x 5cm deep baking tray with baking parchment
Blitz the Nestlé GoFree Coco Rice in a food processor for 1 minute. Tip into a bowl and add the polenta, baking powder, xanthan gum, and lemon zest and mix well
Meanwhile, mix the eggs and milk with a fork
In a food processer or using a hand mixer, cream the margarine and sugar for 3 minutes until it is nice and fluffy. After 3 minutes, add half the flour mix and all the egg and milk mixture, and beat together for 30 seconds. Add the rest of the dry mix and beat together for a few seconds. Spoon into the prepared tin and pop in the oven
Cook for 20-25 minutes or until nicely risen and spongy to the touch. Remove from the oven and turn out onto a wire rack. Remove the baking parchment and leave to cool
Make the topping: Meanwhile, beat the quark and fromage frais together well and spoon onto the cooled cake. Spread to the edge, top with the fruit and cut into squares to serve.
Nestlé GoFree Rice Pops and Coco Rice are fortified with B-vitamins, folic acid, and iron, and are available at Tesco, Sainsbury’s and Ocado, RRP: £2.49. Visit facebook.com/nestlegofree/ for the latest news from Nestlé GoFree, and to find out more about other varieties in the range.