This Morning’s Phil Vickery has been preparing some tasty brunch recipes to celebrate the launch of Nestlé’s® GoFree™ range that are completely gluten-free, but not flavour-free – like this super scrummy, super simple coco rice polenta cake!
Phil Vickery’s Coco Rice Polenta Cake
Serves: 12 | Preparation time: 15 minutes | Cooking time: 20-25 minutes
GF MF
Ingredients
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
- 250g quark
- 100g plain, low-fat fromage frais
- 200g fresh strawberries, hulled and halved
- 100g fresh blueberries
Method
- 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