Storing Lemon Polenta Cake

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Nigella's Lemon Polenta Cake (from KITCHEN) is a gluten-free cake made with polenta and ground almonds (almond meal), which is soaked with a lemon syrup after baking. The combination of the almonds and the syrup means that the cake is very moist and does not dry out quickly so it can certainly be made 3 days ahead and will keep in an airtight container for 5-6 days in total. However as the cake is sticky and moist it should also be kept in a cool place. If you need to keep it in the fridge then remove it from the fridge about 2 hours before serving, so that it can come up to room temperature.

You could also freeze the cake, leaving it on the base of the springform pan for a little extra support. Wrap the cake in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to a month. To defrost the cake, unwrap it and let it stand at room temperature for 3 to 4 hours.