Nigella's Gluten Free Lemon Polenta Cake
Bright, zesty, and irresistibly moist, Nigella's Gluten-Free Lemon Polenta Cake is a show-stopping dessert that combines the earthy richness of ground almonds, the subtle crunch of fine polenta, and the tangy vibrancy of fresh lemons. This easy-to-make cake is entirely gluten-free, making it perfect for those with dietary restrictions, yet it sacrifices nothing in flavor or texture. Finished with a luscious lemon syrup that soaks into every bite, this cake offers a perfect balance of sweetness and citrus zing. Whether you're serving it as a delightful afternoon treat or a centerpiece for a special occasion, this versatile recipe is sure to impress. Pair it with whipped cream or Greek yogurt for an indulgent finishing touch! Keywords: gluten-free lemon polenta cake, almond cake, tangy lemon dessert, Nigella cake recipe, moist gluten-free cake.
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Ingredients
- 200 grams Unsalted butter (softened)
- 200 grams Caster sugar
- 200 grams Ground almonds
- 100 grams Fine polenta (or cornmeal)
- 1 teaspoon Baking powder (gluten-free)
- 2 whole Lemons (zested and juiced)
- 3 large Eggs
- 125 milliliters Lemon juice (for the syrup)
- 125 grams Icing sugar (for the syrup)
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 23cm (9-inch) springform cake tin with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, using a wooden spoon or an electric hand mixer.
Step 3
In a separate bowl, combine the ground almonds, polenta, and gluten-free baking powder. Mix well.
Step 4
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the eggs. Add one egg at a time, followed by a portion of the dry ingredients, until fully incorporated.
Step 5
Stir in the zest of two lemons and the juice of one lemon, mixing until the batter is smooth and evenly combined.
Step 6
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 40 minutes or until the cake is golden on top and a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the tin on a wire rack.
Step 8
While the cake is cooling, prepare the lemon syrup. In a small saucepan, combine the remaining lemon juice (125ml) and icing sugar. Heat gently, stirring, until the sugar has dissolved completely but do not let it boil.
Step 9
Using a skewer, poke small holes all over the cake while it is still warm in the tin. Slowly pour the lemon syrup over the top, allowing it to soak in evenly.
Step 10
Let the cake cool completely before removing it from the tin. Serve as is or with a dollop of whipped cream or Greek yogurt for an extra treat.
Nutrition Facts
| Serving size | (1220.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4496.4 |
| Total Fat 277.5g | 0% |
| Saturated Fat 115.0g | 0% |
| Cholesterol 994.6mg | 0% |
| Sodium 738.7mg | 0% |
| Total Carbohydrate 469.1g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 341.2g | |
| Protein 71.5g | 0% |
| Vitamin D 221.6IU | 0% |
| Calcium 701.0mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2096.5mg | 0% |
Source of Calories