My Lemon Polenta Cake
A community recipe by barbara83sNot tested or verified by Nigella.com
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Toast the almonds and grind finely. Chop the dates and blend with the olive oil. Mix the almond flour obtained with the corn flour (it is important that it is very fine) and then add the fat mass of dates and olive oil, then add the sugar, baking powder and zest lemon rind. Dissolve cornflour in water and slowly add to the mix. Grease a 23 cm cake tin with zipper and bake in a preheated oven at 170 degrees for 40-45 minutes. Meanwhile, prepare the lemon syrup: In a saucepan put the lemon juice with the icing sugar, turn the heat to low heat to dissolve sugar. Remove from oven and sprinkle the surface of the cake with the syrup, being careful to cover it all well.
Toast the almonds and grind finely. Chop the dates and blend with the olive oil. Mix the almond flour obtained with the corn flour (it is important that it is very fine) and then add the fat mass of dates and olive oil, then add the sugar, baking powder and zest lemon rind. Dissolve cornstarch in water and slowly add to the mix. Grease a 23 cm cake tin with zipper and bake in a preheated oven at 170 degrees for 40-45 minutes. Meanwhile, prepare the lemon syrup: In a saucepan put the lemon juice with the confectioners' sugar, turn the heat to low heat to dissolve sugar. Remove from oven and sprinkle the surface of the cake with the syrup, being careful to cover it all well.
Introduction
This is my version of Nigella's cake without dairy products and without eggs.
This is my version of Nigella's cake without dairy products and without eggs.
Ingredients
Serves: 6
Metric
Cups
For the Lemon Polenta Cake
- 70 grams dates
- 100 grams sugar cane
- 200 grams almonds
- 100 grams polenta (fine - or cornmeal)
- 1½ teaspoons baking powder (gluten-free if required)
- 3 teaspoons cornflour
- 83 millilitres water
- 2 lemons (zest of - save the juice for the syrup, below)
For the Syrup
- 2 lemons (juice of)
- 125 grams icing sugar
For the Lemon Polenta Cake
- 2 ounces dates
- 4 ounces sugar cane
- 7 ounces almonds
- 4 ounces polenta (fine - or cornmeal)
- 1½ teaspoons baking powder (gluten-free if required)
- 3 teaspoons cornstarch
- 2⅞ fluid ounces water
- 2 lemons (zest of - save the juice for the syrup, below)
For the Syrup
- 2 lemons (juice of)
- 4 ounces confectioners' sugar
Method
My Lemon Polenta Cake is a community recipe submitted by barbara83s and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Helen Sachdev on 2nd August 2014
Show more commentsDoes anyone know how much olive oil is needed for this recipe? It mentions it in the method, but does not list it in the ingredients - would love to make it, but stuck with knowing how much to add...