Can I Freeze The Lemon And Elderflower Pudding Cake?

Our answer

Nigella's Lemon And Elderflower Pudding Cake (from COOK, EAT, REPEAT) is a gluten-free sponge cake that has a lemon and elderflower syrup drizzled over it. If you are making the cake as a pudding then it is best eaten when still warm, so we don't particularly recommend making it in advance and reheating it. If you have leftovers then these can be stored in the fridge for up to 5 days and individual portions can be reheated in a microwave, though the sponge will tend to be slightly heavier when reheated. If you have lots of leftovers and want to freeze them to prevent waste, then we would suggest freezing individual portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat in a microwave.

If you are making the drizzle cake version then we would suggest wrapping the cake tightly in a double layer of food wrap and a layer of foil and freezing for up to 3 months. To thaw the cake, unwrap and leave at room temperature for about 3 hours then store in an airtight container in a cool place for up to 3 days. As the cake is gluten-free it can be slightly fragile, so you may prefer to leave the cake in its pan or tin for freezing to add a little extra protection.