This traybake tastes absolutely beautiful if you don’t like courgette, trust me! You can’t taste it why’ the polenta soaks all the lemon syrup just like a lemon drizzled cake, making it even moister and light. Then sprinkled with sunflower seeds if you’re not allergic to nuts then feel free to use your chosen nuts. Sunflower works for me.
200g golden castor sugar zest of 2 lemons
2 vegan eggs
200g vegan butter
120 g fine polenta
100g ground sunflower by baking in the oven for few minutes then grind, in a mini blender.
1 teaspoon gluten-free baking powder
1/4 teaspoon salt
150 courgette, grated
20g salted sunflower seeds for decorating
Heat the oven to 180°C/350°F/gas mark 4 and the line a 25x25cm deep bake tin with baking paper.
in a large bowl, place egg together with the sugar and lemon zest and butter mix together until smooth and combined. Add the polenta, ground sunflower, baking powder and salt and fold in until we’ll combined, then fold in the courgette.
Scrape the batter into the lined tin and bake for 25-30 minutes until just beginning to return pale golden.