Should I Freeze The Lemon Polenta Cake Before Adding The Syrup?

Our answer

Nigella's Lemon Polenta Cake (from KITCHEN) is a very popular gluten-free cake, which can also be made dairy free by swapping the butter for olive oil (for detailed instructions, please see the "Additional Information" box underneath the recipe method). The cake is doused with a lemon syrup after baking.

The cake should be frozen after the glaze has been added. The glaze is not an icing that sits on the surface, it should be absorbed into the cake. The cake will soak up the citrus-scented syrup much more readily while it is warm, since the top crust on the cake has not yet cooled and set fully and it is easier for the syrup to soak through the crust as well as into the holes made in the surface. The cake is then left to cool completely before it is removed from the springform pan and either eaten, stored or frozen.