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Icing and Freezing Lemon Polenta Cake

Asked by sleslieuk. Answered on 20th September 2014

Full question

I've just eaten my first Lemon Polenta Cake and it was probably the best cake I have ever eaten. It was iced too. Could you suggest an icing topping as I would like to use Nigella's Lemon Polenta Cake recipe. Many thanks, Sarah

The Lemon Polenta Cake is absolutely delicious especially with creme fraiche! Does it freeze well?

Our answer

Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) is doused with a lemon syrup while it is still warm. The syrup adds flavour and moisture and this technique is also used in a type of cake called a lemon drizzle cake. Somethimes these drizzle cakes are topped with a lemon glace icing and this would be one possible icing for the polenta cake.

Nigella has a lemon icing on the Fresh Gingerbread (in Domestic Goddess, p236) and this would be one to try. It is made by mixing 175g (1 3/4 cups) icing (confectioners') sugar with 1 tablespoon each lemon juice and warm water. This can be spooned or spread over the cake but make sure that the cake is completely cold before you try icing it. The cream cheese icing from the Chocolate Guinness cake would also be worth considering, if you wanted a creamy frosting.

The cake freezes well though as it if gluten free and slightly fragile, you may prefer to freeze it on the base of its springform pan. 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 leave it on a wire rack at room temperature for about 4 hours.

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