Lemon Polenta Cake Nigella Recipes

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LEMON POLENTA CAKE



Lemon Polenta Cake image

Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
1 cup superfine sugar
2 cups almond meal or flour
3/4 cup fine polenta or cornmeal
1 1/2 teaspoons baking powder (gluten-free, if necessary)
3 extra-large eggs
Zest and juice of 2 lemons
1 heaping cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
  • In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
  • Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
  • Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
  • Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.

NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE



Nigella's Gluten Free Lemon Polenta Cake image

I have converted this one too. Very light and refreshing in the summer. I always serve it with Homemade lemonade.

Provided by nortocbaking101

Categories     Breakfast

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Beat butter and sugar until pale and whipped.
  • Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
  • Then beat in the lemon zest, scrape the cake mix into the tin
  • Bake about 40 mins, or until cake tester comes out clean.
  • 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.
  • 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.

LEMON POLENTA CAKE



Lemon Polenta Cake image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 16 slices

Number Of Ingredients 12

Cake:
1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
1 cup superfine sugar
2 cups almond meal/flour
3/4 cup fine polenta/cornmeal
1 1/2 teaspoons baking powder (gluten-free if required)
3 eggs
Zest 2 lemons (save the juice for the syrup)
Syrup:
Juice 2 lemons (see above)
Heaping 1 cup confectioners' sugar
Special Equipment: 1 (9-inch) springform pan

Steps:

  • This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
  • But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
  • Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike.
  • For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F.
  • Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
  • Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  • Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.
  • For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.
  • Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.
  • Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.

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