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Lemon and Almond Polenta Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really moreish dessert cake made with polenta and ground almonds instead of flour.

A really moreish dessert cake made with polenta and ground almonds instead of flour.

Ingredients

Serves: 0

Metric Cups
  • 200 grams ground almonds
  • 100 grams polenta
  • 200 grams butter
  • 200 grams golden caster sugar
  • 3 eggs
  • 4 lemons
  • 1 teaspoon baking powder
  • 6 tablespoons golden caster sugar (extra)
  • 7 ounces almond meal
  • 4 ounces polenta
  • 7 ounces butter
  • 7 ounces superfine sugar
  • 3 eggs
  • 4 lemons
  • 1 teaspoon baking powder
  • 6 tablespoons superfine sugar (extra)

Method

Lemon and Almond Polenta Cake is a community recipe submitted by cavegirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to about 170c or gas equivalent. Grease and line an 8 inch round cake tin
  • In a bowl beat the butter and sugar until light and fluffy, add in the eggs one by one - beat well adding in a small amount of ground almonds if mixture starts to curdle. Add in the remaining ground almonds and again beat well. Stir in the polenta and baking powder
  • Grate in the zest of one of the lemons and the juice of half a lemon. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake.
  • While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over a gentle heat until the sugar has dissolved.
  • When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!!
  • Leave to cool in the tin, then remove and wrap in foil until needed.
  • Preheat the oven to about 170c or gas equivalent. Grease and line an 8 inch round cake tin
  • In a bowl beat the butter and sugar until light and fluffy, add in the eggs one by one - beat well adding in a small amount of almond meal if mixture starts to curdle. Add in the remaining almond meal and again beat well. Stir in the polenta and baking powder
  • Grate in the zest of one of the lemons and the juice of half a lemon. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake.
  • While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over a gentle heat until the sugar has dissolved.
  • When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!!
  • Leave to cool in the tin, then remove and wrap in foil until needed.
  • Additional Information

    This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...

    This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...

    Tell us what you think

    What 1 Other has said

    • Just made this cake from Nigella's book after watching her make it on Nigella's kitchen. Absolutely easy to make and delicious to eat. The ground almonds and cornmeal made a superb base for the lemon syrup. Now I have to keep my husband away from it or it will be gone by morning!

      Posted by maire on 21st January 2012
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