Nigella'S Gluten Free Lemon Polenta Cake – a delicious recipe with unsalted butter, caster sugar, ground almonds, cornmeal, gluten free, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to to 350 degrees farenheit. line the base of a 1x23 cm springform round cake pan with parchment paper. butter the sides of the tin.
2
Beat butter and sugar until pale and whipped.
3
Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
4
Then beat in the lemon zest, scrape the cake mix into the tin
5
Bake about 40 mins, or until cake tester comes out clean.
6
Make the syrup by boiling together lemon juice and sugar in a medium saucepan. once the icing sugar is dissolved in the pan you are done.
7
Prick the top of the cake all over with the cake tester and pour the warm syrup over the cake and leave to cool before taking the cake out of the pan.
1219
kcal
Calories
83
g
Fat
106
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup and 2 tbsp. unsalted butter, 1 cup caster sugar, 2 1/4 cups ground almonds, 9 tablespoons cornmeal, and more.
Yes, Nigella'S Gluten Free Lemon Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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