Best Lemon Polenta Cake Nigella Recipes

Nigella's Gluten Free Lemon Polenta Cake image

Provided by nortocbaking101

Categories Breakfast

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

3/4 cup and 2 tbsp. unsalted butter
1 cup caster sugar
2 1/4 cups ground almonds
9 tablespoons cornmeal
1 1/2 teaspoons gluten free baking powder
3 eggs
zest from 2 lemon (save juice for syrup later)
syrup
juice from the 2 lemon
1 cup powdered sugar

Steps:

Preheat oven to to 350 degrees farenheit. line the base of a 1x23 cm springform round cake pan with parchment paper. butter the sides of the tin.
Beat butter and sugar until pale and whipped.
Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
Then beat in the lemon zest, scrape the cake mix into the tin
Bake about 40 mins, or until cake tester comes out clean.
Make the syrup by boiling together lemon juice and sugar in a medium saucepan. once the icing sugar is dissolved in the pan you are done.
Prick the top of the cake all over with the cake tester and pour the warm syrup over the cake and leave to cool before taking the cake out of the pan.

LEMON POLENTA CAKE (NIGELLA) image

Yield 16 slices

Number Of Ingredients 11

For the cake
200g/7oz soft unsalted butter, plus some for greasing
200g/7oz caster sugar
200g/7oz ground almonds
100g/3½ fine polenta/cornmeal
1½ tsp baking powder (gluten-free if required)
3 free-range eggs
2 lemons, zested (save the juice for the syrup)
For the syrup
2 lemons, juiced (see above)
125g/4oz icing sugar

Steps:

1. Line the base of your cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180C/350F/Gas 4. 2. Beat the butter and sugar until pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. 3. Mix together the almonds, polenta and baking powder, and beat some of this into the butter and sugar mixture, followed by one egg. Alternate adding dry ingredients and eggs, beating the mixture all the while. 4. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin. Bake in the oven for about 40 minutes. It may look wibbly but, if the cake is cooked, a cake tester should come out cleanish when pushed into the centre of the cake. Most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. Remove the cake from the oven to a wire cooling rack, but leave it in its tin. 5. Make the syrup by boiling together the lemon juice and icing sugar in a smallish non-reactive saucepan. Once the icing sugar's dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.