Gluten free ginger, polenta and almond shortbread with a lemon sponge topping.
This cake (which used to be known as Snowy Hills) has a bit of a cult following and is a multi award winner. One of the trickier cakes to make… but soooo worth it. The ginger we use is not at all harsh and is delicately balanced with the lemon upper layer. The 'biscuity' base is gently textured with ground almonds and polenta. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and we then bake again.
A Great Taste Gold Award Winner. Highly commended in the Free From Food Awards.
This makes a sublime pud in a hurry. Just pop in the microwave or oven; you can serve with our recurring fave, creme fraiche with lemon curd, or clotted cream ice cream from Purbeck Ice Cream.
Fancy baking some of these little beauties? Why not try the Snowy Hills recipe featured in our book 'Honeybuns Gluten free Baking'.
This delicious Lemon & Ginger Shortbread is available to buy in John Lewis The Place to Eat.
Gluten free. Suitable for vegetarians.
Your order is taken from frozen stock but is completely safe to refreeze on receipt if you wish. You can find more information here on freezing, shelf life and delivery.
Shelf life in original packaging: 10 days
Polenta shortbread with ginger 49% (salted butter (MILK), polenta 11%, brown sugar, ground ALMONDS 8%, ground flaxseed, nibbed ALMONDS 3%, ground ginger 0.7%), salted butter (MILK), granulated sugar, free range EGGS, ground ALMONDS 9%, sorghum flour, lemon zest 2%, lemon oil 0.6%
May contain other nuts and traces of peanut.
Allergen information can be found here.
Typical values per 100g
| Energy (kJ) | 2072 |
| Energy (kcal) | 498 |
| Fat (g) | 37 |
| - of which saturates (g) | 15 |
| Carbohydrates (g) | 36 |
| - of which sugars (g) | 25 |
| Fibre (g) | 3.4 |
| Protein (g) | 7.7 |
| Sodium (mg) | 269 |
| Salt (g) | 0.7 |
"Snowy Hills is my favourite of all your bakes...what I adore about snowy hills (I still call it that) is the perfectly subtle combination of lemon and ginger, so that neither taste is overpowering, and the mouthfeel of the base combined with the sponge topping. It's so completely unique and unlike any other cake, bake or bar I've ever eaten. A truly remarkable recipe," @sussexhygge, Instagram
"Yesterday I tasted the best cake in my life. Truly, thank you, it can be hard trusting gluten free when eating out...Thank you so much for making this little beauty for us to enjoy," P.M.
"Someone just left a Snowy Hills slice on my desk for me this afternoon. It is the best cake I've had in a very long time and felt I had to write and let you know," O.D.
"I just wanted to say I had a Snowy Hills and it's one of the most delicious cakes I have ever eaten, even before my gluten free days!" A.M.
"Just had one of your 'Snowy Hills' ginger, polenta and almond shortbread cakes. AMAZING!," R.P.
"I have just tried one of your Snowy Hills. I felt I had to let you know it was the nicest thing I've eaten," J. E.
"I picked up one of your snowy hills whilst visiting Edinburgh Castle and haven't stopped thinking about it since! Thanks for making such a great, delicious product!," K.M
Gluten free ginger, polenta and almond shortbread with a lemon sponge topping.
This cake (which used to be known as Snowy Hills) has a bit of a cult following and is a multi award winner. One of the trickier cakes to make… but soooo worth it. The ginger we use is not at all harsh and is delicately balanced with the lemon upper layer. The 'biscuity' base is gently textured with ground almonds and polenta. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and we then bake again.
A Great Taste Gold Award Winner. Highly commended in the Free From Food Awards.
This makes a sublime pud in a hurry. Just pop in the microwave or oven; you can serve with our recurring fave, creme fraiche with lemon curd, or clotted cream ice cream from Purbeck Ice Cream.
Fancy baking some of these little beauties? Why not try the Snowy Hills recipe featured in our book 'Honeybuns Gluten free Baking'.
This delicious Lemon & Ginger Shortbread is available to buy in John Lewis The Place to Eat.
Gluten free. Suitable for vegetarians.
Your order is taken from frozen stock but is completely safe to refreeze on receipt if you wish. You can find more information here on freezing, shelf life and delivery.
Shelf life in original packaging: 10 days
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