Removing Baking Parchment From Lemon Polenta Cake

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN) is a gluten-free cake made with polenta and almonds, which has a lemon syrup spooned over the top while it is still warm. The lemon syrup adds a tangy flavour and also helps to keep the cake moist. It does make the top of the cake slightly sticky. As the cake is gluten-free, it is best to let it cool completely before removing it from the springform pan.

Removing the baking parchment from the base can be tricky, as you would need to invert the unsprung cake onto a plate and remove the base and peel away the paper, which could mark the top of the cake, and it is really easiest to leave it on the base of the pan when moving it around. If you must remove the base and paper, then we would suggest that you try using a large cake lifter (which looks a bit like a very large, stainless steel ping-pong bat). Leave the cake on the base of the pan and very carefully slip the lifter in between the cake and the parchment paper. With the cake sitting on the lifter, carefully transfer it onto a serving plate. However, this could be quite tricky and we would prefer, if possible, to leave the cake on the base of the pan.