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Lemon Polenta Cake

Recipe by Nigella Lawson from Nigella Kitchen

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A serious contender for teatime comfort and supper party celebrations alike.

Serves 16

Ingredients

for the cake:
200g soft unsalted butter, plus some
for greasing
200g caster sugar
200g ground almonds
100g fine polenta/cornmeal
1½ teaspoons baking powder (gluten-free if required)
3 eggs
zest 2 lemons (save the juice for the syrup)
for the syrup:
juice 2 lemons (see left)
125g icing sugar
1 x 23cm springform or other
round cake tin

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Method

Line the base of your cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180°C.
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 almonds, 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 tin 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 tin. Remove from the oven to
a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish 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.

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Notes & Tips

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 5–6 days.
freeze note The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of clingfilm and a layer of foil, for up to 1 month. Defrost for 3–4 hours at room temperature.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

JW200 10 months ago

This is a lovely moist and fine textured cake, with a wonderful sweet tartness.

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JW200 10 months ago

This is a lovely cake. The texture is fine and moist, and it has a wonderful sweet tartness.

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muppy February 2011

This was just divine - http://muppyat.blogspot.com/2011/01/nigellas-lemon-polenta-cake-gluten-free.html

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