I have to say from the off, that this post took inspiration from a UK website called Good to Know. They had a section on traybakes, & applying a little pastry knowledge with flavour combinations created my own version.
Apricot Polenta traybake
- 350g Unsalted butter
- 375g Golden caster sugar
- 1 Tblespn Ground ginger
- ½ Tsp Vanilla extract
- Pinch of sea salt flakes
- 5 Large eggs
- 250g Polenta
- 200g Ground almonds
- 1 ½ tsp Baking powder
- 300g Dried ready to eat apricots, halved
- 4 Pieces of stem ginger
- Syrup from stem ginger jar
Pre-heat the oven to 165ºC
Grease & line with baking parchment a baking tray measuring 40cm x 29cm
Cream together the butter, sugar until light & fluffy.
In a separate bowl combine the almonds, polenta, baking powder, salt, ground ginger, vanilla & apricots.
Gradually add the eggs one at a time to the butter sugar mix whilst continue to beat.
When the eggs are fully incorporated, then slowly add the dry ingredients and continue to mix.
Pour mix into the lined baking tray & bake for 45-55minutes or until firm to the touch.
When cooked remove from the over, and coarsely grate the stem ginger over the top and finish by drizzling some of the syrup from the jar as well.
Leave to cool in the tin.