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.
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Theresa Bwalya
[email protected]This cake was a huge fail.
Shaune Henry
[email protected]I would not recommend this recipe to anyone.
Ann Kind
[email protected]Worst cake ever!
Nzubechi Emere
[email protected]This cake was a waste of time and ingredients. It was bland and boring.
Neferson Monteagudo
[email protected]I followed the recipe exactly and the cake turned out terrible. It was dense and flavorless.
Sabina Kumal
[email protected]This cake was a disappointment. The texture was dry and crumbly, and the lemon flavor was overpowering.
Zaid Jeena
[email protected]I love this recipe! The cake is always a hit with my family and friends. It's so moist and flavorful, and the lemon glaze is the perfect finishing touch.
Kj Exley
[email protected]This recipe is a keeper! The cake is moist and flavorful, and the lemon glaze is the perfect complement. I will definitely be making this again.
Dallas Shinlever
[email protected]This cake was so easy to make and it turned out so moist and delicious! The lemon flavor is perfect.
MDMasuk
[email protected]I made this cake for my family and they loved it! The polenta gave it a nice nutty flavor and the lemon glaze was the perfect finishing touch.
black label
[email protected]Awesome recipe! The cake was a hit at my party. Everyone loved the unique flavor and texture.
Whan Ahlves
[email protected]This recipe was easy to follow and the cake turned out delicious! I love the combination of lemon and polenta. It's a great cake for any occasion.
Omor Ali
[email protected]Followed the recipe exactly and the cake turned out perfectly. The lemon and polenta flavors were well-balanced and the cake was moist and fluffy. Will definitely make this again!
Ben Wells-Day
[email protected]This was a delicious and unique cake! The polenta gave it a lovely texture and the lemon flavor was refreshing. I served it with a dollop of whipped cream and it was perfect. Thanks for sharing this recipe!
Malik Baqir
[email protected]Not a fan of polenta, but I decided to give this recipe a shot and I'm so glad I did! The flavor was amazing and the texture was moist and fluffy. The lemon flavor really shines through and the almond flour adds a nice nutty flavor. Will definitely b
Bonnie McBreairty
[email protected]I tried this recipe and was amazed by how easy it was to follow. The lemon flavor in the polenta cake was divine, and it paired perfectly with the tartness of the raspberry sauce. This is definitely a recipe I'll be making again and again!