Do I freeze Lemon Polenta Cake before or after pouring syrup over it? And how long will it keep for?
Nigella's Lemon Polenta Cake (from KITCHEN) is a very popular gluten free cake. The cake is doused with a lemon syrup after baking, which helps to keep it moist and adds extra flavour. It is preferable to pour the syrup over while the cake is still warm as the syrup will be absorbed more easily. We would freeze the cake after the syrup has been poured over and once the cake is completely cold.
To freeze the cake, unspring it from the tin. As the cake is gluten free it is slightly more fragile and so we suggest that you leave the cake on the tin base for extra protection. Wrap the cake tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the cake, unwrap it and put on a wire rack at room temperature for 3-4 hours. After the cake has defrosted it should keep in an airtight container in a cool place for up to 5 days.