Best 2 Lemon Polenta Cake Nigella Recipes
In this comprehensive guide, we will embark on a culinary journey to discover the best recipe for "lemon polenta cake nigella". This delectable dessert, a creation of the renowned chef Nigella Lawson, combines the zesty brightness of lemons with the rustic charm of polenta in a symphony of flavors and textures. Whether you are a seasoned baker or a kitchen novice, this article will equip you with the knowledge and inspiration to craft a stunning lemon polenta cake that will impress your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE
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
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)
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.
Tips:
- Use good-quality polenta: The type of polenta you use will greatly affect the final product. Look for a coarse polenta that is made from stone-ground corn. This will give the cake a more rustic and flavorful texture.
- Don't overmix the batter: Overmixing the batter will result in a tough cake. Mix the ingredients just until they are combined.
- Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.
- Serve the cake with fresh fruit or a dollop of whipped cream: This will add a refreshing touch and make the cake even more delicious.
Conclusion:
Nigella's lemon polenta cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and bright citrus flavor, this cake is sure to be a hit. Follow the tips above to make sure your cake turns out perfectly every time.
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