Can I Make The Lemon Polenta Cake In The Fir Shaped Bundt Tin?

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN is a gluten-free cake made with polenta and ground almonds. The cake is doused with a lemon syrup when it comes out of the oven, before it left to cool and is then removed from the springform pan.

Unfortunately we don't think that this type of cake is suitable for a shaped bundt pan, particularly the ornate one used for the Spruced-Up Vanilla Cake. The Lemon Polenta Cake is tender and crumbly and while this makes it delicious to eat, it can also make it difficult to remove the cake from a shaped pan in one piece, even if you grease the pan really well. In addition, the syrup should be poured over while the cake is warm and then the cake should be left to cool before it is unmoulded. The syrup poured over is likely to stick to the lower sides and base of the pan, making it even more difficult to turn out the cake without it breaking. If you would like to make the cake more seasonal, you can give it a good dusting of icing (confectioners') sugar just before serving or even drizzle over a little royal or glace icing that has been made sweet-sharp with lemon juice.