Ingredients for Nigella's Gluten Free Lemon Polenta Cake
- Unsalted Butter
- Caster Sugar
- Ground Almonds
- 150g fine polenta (cornmeal)
- Gluten Free Baking Powder
- 3 large eggs
- Lemon
- Syrup
- Powdered Sugar
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How to Make Nigella's Gluten Free Lemon Polenta Cake
- Preheat oven to 175°C (350°F).
- Grease and flour a 23cm springform cake pan. Line the base with parchment paper.
- In a large bowl, cream together 170g softened unsalted butter and 200g granulated sugar until light and fluffy.
- In a separate bowl, whisk together 100g almond flour, 150g fine polenta (cornmeal), and 2 tsp baking powder.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with 3 large eggs, beating well after each addition.
- Stir in the zest of 2 lemons.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the syrup: Combine 100ml lemon juice and 100g granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Once the cake is baked, let it cool in the pan for 10 minutes before carefully removing the sides of the springform pan.
- Prick the top of the cake all over with a fork. Pour the warm lemon syrup evenly over the cake.
- Let the cake cool completely on a wire rack before serving. Enjoy with a refreshing glass of homemade lemonade!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
31g
Carbs
8g
