Lemon and Almond Polenta Cake
A community recipe by cavegirlNot tested or verified by Nigella.com
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Preheat the oven to about 170c or gas equivalent. Grease and line an 8 inch round cake tin In a bowl beat the butter and sugar until light and fluffy, add in the eggs one by one - beat well adding in a small amount of ground almonds if mixture starts to curdle. Add in the remaining ground almonds and again beat well. Stir in the polenta and baking powder Grate in the zest of one of the lemons and the juice of half a lemon. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake. While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over a gentle heat until the sugar has dissolved. When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!! Leave to cool in the tin, then remove and wrap in foil until needed.
Preheat the oven to about 170c or gas equivalent. Grease and line an 8 inch round cake tin In a bowl beat the butter and sugar until light and fluffy, add in the eggs one by one - beat well adding in a small amount of almond meal if mixture starts to curdle. Add in the remaining almond meal and again beat well. Stir in the polenta and baking powder Grate in the zest of one of the lemons and the juice of half a lemon. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake. While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over a gentle heat until the sugar has dissolved. When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!! Leave to cool in the tin, then remove and wrap in foil until needed.
Introduction
A really moreish dessert cake made with polenta and ground almonds instead of flour.
A really moreish dessert cake made with polenta and ground almonds instead of flour.
Ingredients
Serves: 0
Metric
Cups
- 200 grams ground almonds
- 100 grams polenta
- 200 grams butter
- 200 grams golden caster sugar
- 3 eggs
- 4 lemons
- 1 teaspoon baking powder
- 6 tablespoons golden caster sugar (extra)
- 7 ounces almond meal
- 4 ounces polenta
- 7 ounces butter
- 7 ounces superfine sugar
- 3 eggs
- 4 lemons
- 1 teaspoon baking powder
- 6 tablespoons superfine sugar (extra)
Method
Lemon and Almond Polenta Cake is a community recipe submitted by cavegirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...
This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...
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What 1 Other has said
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Posted by maire on 21st January 2012
Show more commentsJust made this cake from Nigella's book after watching her make it on Nigella's kitchen. Absolutely easy to make and delicious to eat. The ground almonds and cornmeal made a superb base for the lemon syrup. Now I have to keep my husband away from it or it will be gone by morning!