Nigella'S Gluten Free Lemon Polenta Cake Recipe

Name: Nigella'S Gluten Free Lemon Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup and 2 tbsp. unsalted butter; 1 cup caster sugar; 2 1/4 cups ground almonds; 9 tablespoons cornmeal; 1 1/2 teaspoons gluten free baking powder; 3 eggs; zest from 2 lemon (save juice for syrup later); syrup; juice from the 2 lemon; 1 cup powdered sugar

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

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Nigella'S Gluten Free Lemon Polenta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions