I made the Lemon Polenta Cake and used fine polenta but it had a gritty texture. It tasted gorgeous but the texture was slightly sandy. What can I do?
Nigella's Lemon Polenta Cake (from KITCHEN) is a gluten-free cake made with polenta and ground almonds (almond meal). The polenta should be fine ground and the type that needs about 30 minutes of cooking, not the instant polenta that takes 5-6 minutes and not coarser polenta that can take up to 3 hours. Fine cornmeal can also be used.
The mixture of polenta and ground almonds yields a beautifully moist cake, but will give a different texture to a cake made with flour and we just wonder if the texture was slightly different to the texture expected. The almonds should also be finely ground, as if they are more coarsely chopped then this can also give a slightly gritty texture. If you are unsure then mix the polenta and almonds together and then pulse 4-5 times in a food processor to grind them slightly more, but be careful not to process for too long as otherwise the almonds can turn oily. For other baking ideas you may like to look at Nigella's gluten-free recipe suggestions page.