Freezing Lemon Polenta Cake

Our answer

Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) freezes very well. However as the cake lacks gluten it can be a little more fragile than a regular cake so we would suggest that you freeze the cake on the base of the springform pan. Wrap the cake tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. To thaw the cake unwrap it, stand it on a wire rack and leave at room temperature for about 3 hours.

If you need the springform base then freeze the unwrapped cake on the base until solid (about 6 hours). Carefully remove the cake from the base (you may like to line the base of the tin with a double layer of baking parchment (parchment paper) to make sure it releases easily) then wrap the cake as above.

It is possible to make an orange version of the cake. Use the zest of 2 oranges. For the syrup you will not need all of the juice from the 2 oranges as they yield more juice than lemons. We suggest using 125ml/1/2 cup of the orange juice.