Lemon and Almond Polenta Cake
A community recipe by cavegirlNot tested or verified by Nigella.com
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.
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Ingredients
Serves: 0
- 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)
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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.
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...
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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!