Nigella’s lemon Polenta #recipes #cake #glutenfree

Click to go to the recipe websiteBy popular request!  I am told this cake keeps well – never had the chance to find out as it vanishes far too quickly.
To make this cake extra special (as if it needed it!) serve with a dollop of Greek yoghurt on the side

Nigella’s Lemon Polenta Cake

Cake

  • 200 gms unsalted butter *see note for Veg option
  • 200 gms caster sugar
  • 200 gms ground almonds
  • 100 gms fine polenta
  • 1.5 tsp baking powder
  • 3 large eggs
  • 2 lemons – (zest for cake and juice in syrup)

Syrup

  • Juice from the lemons
  • 125 gms icing sugar

Method

  1. Grease a 9inch springform cake tin with butter and line base with parchment
  2. Preheat oven 180c or gas mark 4
  3. Beat butter and sugar until pale
  4. Mix almonds, polenta and baking powder together
  5. Starting with dry mix alternate adding of dry mix and beaten egg – mixing all the time
  6. Beat in lemon zest
  7. Scrape mix into prepared tin and bake for 40 mins or until cake tester comes out clean and cake has started to shrink away from sides of the tin (mix may seem loose but provided tester is clean this is fine)
  8. Remove from oven to cooling rack but leave cake in the tin
  9. Make syrup by mixing icing sugar and lemon juice in a small saucepan and bringing to the boil. Once sugar is dissolved remove from heat,
  10. Prick top of the cake with tester (skewer may be too large)
  11. Pour over warm syrup and leave to cool before removing from the tin

*note 150ml light olive oil may be used instead of butter if preferred

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