When Do I Freeze The Lemon Polenta Cake?

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN) is a gluten-free cake that is made with a combination of polenta and ground almonds (almond meal). The cake is soaked with a syrup made from lemon juice and sugar.

You freeze the cake once it has been doused with the syrup and then cooled fully. Both the cake and the syrup should be warm as this helps the cake to absorb the syrup and become beautifully moist. If the cake is cold then some of the syrup could crystallize on the top of the cake as it is poured over. As the cake is gluten free, it is quite tender, so the cake should be frozen on the lining paper and, if possible, on the base of the springform pan so that there is a bit more support and protection for the cake in the freezer.