Can I Use Flour Instead Of Polenta In The Apricot Almond Cake?

Our answer

Nigella's Apricot Almond Cake With Rosewater And Cardamom (from SIMPLY NIGELLA) is a gluten-free cake made with ground almonds (almond meal) and polenta. Unfortunately we don't recommend using flour instead of polenta as it will affect the texture of the cake, rather than the flavour.

Flour and polenta absorb different quantities of liquid and if flour is used it is likely that the cake will be on the dry side. Also using flour will add gluten to the cake and the texture could be come dense and heavy instead of moist and tender. If you are unable to eat maize then it may be possible to use fine semolina instead of polenta, as it is more similar in texture and water absorption. However as we have not tried this substitution we are unable to guarantee the results.