Best Lemon Polenta Cake With Lavender Syrup And Raspberries Recipes

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NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE



Nigella's Gluten Free Lemon Polenta Cake image

I have converted this one too. Very light and refreshing in the summer. I always serve it with Homemade lemonade.

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 POUND CAKE



Lemon Polenta Pound Cake image

This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.

Provided by Graciebonica

Categories     Brunch

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
1/2 cup butter
2 tablespoons grated lemon zest
1 1/4 cups sugar
6 tablespoons fresh lemon juice
2 tablespoons evaporated milk
whipped heavy cream
lemon curd
blueberries or raspberries

Steps:

  • Preheat the oven to 350°F
  • Line a 9x5-inch loaf pan with parchment or waxed paper.
  • Combine the cornmeal, flour, baking soda and salt; set aside.
  • Beat the egg whites until stiff; set aside.
  • Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
  • Add the lemon juice and milk alternately with the dry ingredients.
  • Blend just until the dry ingredients are moistened.
  • Carefully fold in the beaten egg whites.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  • Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
  • Remove the lining paper and cool completely.
  • Slice, spread with lemon curd, top with whipped cream and berries.

LEMON POLENTA CAKE



Lemon Polenta Cake image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 16 slices

Number Of Ingredients 12

Cake:
1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
1 cup superfine sugar
2 cups almond meal/flour
3/4 cup fine polenta/cornmeal
1 1/2 teaspoons baking powder (gluten-free if required)
3 eggs
Zest 2 lemons (save the juice for the syrup)
Syrup:
Juice 2 lemons (see above)
Heaping 1 cup confectioners' sugar
Special Equipment: 1 (9-inch) springform pan

Steps:

  • This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
  • But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
  • Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike.
  • For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F.
  • Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
  • Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  • Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.
  • For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has 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 pan.
  • Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.
  • Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.

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