This tray bake is delicious, if a little crumbly. It works best if you cook it in a disposable foil tray, as it sticks to the bottom of even the heaviest gauge silicon cookware. Alternatively, serve it in a bowl with fresh berries.
I also use this recipe as the sponge for my choc n fruit trifle. The recipe amounts below make 1 small bake (about 1 inch thick in a 2lb loaf tin) so double or triple the amounts if baking for a family. This cake, like most cakes, isn't too hypoglycaemic friendly - eat in small amounts with cream or after a very low carb meal if you avoiding blood sugar spikes.
75g dark brown muscavado sugar
55g margarine (I use Stork, Pure or Lactofree)
1 teaspoon GF baking powder
1 teaspoon vanilla essence
25g Dark chocolate (GF, Dairy Free)
10g chopped hazelnuts
20g sour cherries
Cream the margarine in a mixer then add the sugar and continue to cream until light. Add the baking powder, vanilla essence and the egg, then mix again. On a slower speed, mix in the polenta, chocolate and chopped hazelnuts then fold in the cherries by hand.
Cook in the oven at 180c for 20 minutes.