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Snowy Hills - Lemon & Ginger Polenta Shortbread Cake Slice - GLUTEN FREE

Honeybuns Snowy Hills cake slice gluten free

£1.20

Weight: 0 g

Quantity

Gluten free ginger, polenta and almond shortbread with a lemon sponge topping. This is our large cake slice size (75g) which we are no longer making.

This cake 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 with subtly stem and ground ginger. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and it is baked again.

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 stirred through, or clotted cream ice cream from Purbeck Ice Cream.

Shelf life in original packaging: 10 days

Polenta shortbread (salted butter (MILK), polenta 11%, brown sugar, ground ALMONDS 7%, ground flaxseed, nibbed ALMONDS 3%), caramel 25% (sweetened condensed skimmed MILK, glucose syrup (SULPHITES), golden syrup, vegetable oil, butter (MILK), sugar, water, emulsifier: E471, stabiliser: pectin, salt, natural flavouring), dark chocolate 18% (cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla), plain chocolate 8% (cocoa mass, sugar, cocoa butter, emulsifier:SOYA lecithin), rapeseed oil

Typical values per 100g

Energy (kJ) 2072
Energy (kcal) 498
Carbohydrates (g) 36
- of which sugars (g) 25
Fat (g) 37
- of which saturates (g) 15
Salt (g) 0.7
Protein (g) 7.7
Fibre (g) 3.4
Description

Gluten free ginger, polenta and almond shortbread with a lemon sponge topping. This is our large cake slice size (75g) which we are no longer making.

This cake 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 with subtly stem and ground ginger. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and it is baked again.

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 stirred through, or clotted cream ice cream from Purbeck Ice Cream.

Shelf life in original packaging: 10 days

Ingredients

Polenta shortbread (salted butter (MILK), polenta 11%, brown sugar, ground ALMONDS 7%, ground flaxseed, nibbed ALMONDS 3%), caramel 25% (sweetened condensed skimmed MILK, glucose syrup (SULPHITES), golden syrup, vegetable oil, butter (MILK), sugar, water, emulsifier: E471, stabiliser: pectin, salt, natural flavouring), dark chocolate 18% (cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin, vanilla), plain chocolate 8% (cocoa mass, sugar, cocoa butter, emulsifier:SOYA lecithin), rapeseed oil

Nutrition

Typical values per 100g

Energy (kJ) 2072
Energy (kcal) 498
Carbohydrates (g) 36
- of which sugars (g) 25
Fat (g) 37
- of which saturates (g) 15
Salt (g) 0.7
Protein (g) 7.7
Fibre (g) 3.4
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