Nigella Lawson's Lemon Polenta Cake
If Lemon curd was a cake, then this is it. The Bento Buster makes the British Cooking Celebrity, Nigella Lawson’s popular Lemon Polenta cake. Yes, it's the same one she baked on the Martha Stewart show. This is a cake that you will definitely enjoy and remember for a very long time. It is super easy to make and so rewarding at the end. It is pack full of lemony goodness and gluten free. Below is Nigella’s recipe:
Ingredients
FOR THE CAKE:
200 grams soft unsalted butter
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder
3 large eggs
zest of 2 lemons
FOR THE SYRUP:
juice of 2 lemons
125 grams icing sugar
METHOD
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°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 almonds, 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 tin 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 tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s 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 tin.
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Griddled Polenta Cakes
These griddled polenta cakes are a sweet little bite of deliciousness. FULL RECIPE HERE ►►
INGREDIENT LIST (Serves 8)
For the polenta
2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra-virgin olive oil
For the toppings
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4-inch slices
2 ounces goat cheese, crumbled
1 splash Honey, to drizzle
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Perfect Italian Creamy Polenta | Recipe by Lounging with Lenny
Creamy polenta. Today I will show you how to make polenta. Creamy polenta recipe is a well-known italian food. Polenta is boiled cornmeal. Creamy polenta recipe is a great side dish, can be served with any meat, fish, poultry or as a porridge. Follow my polenta recipe and enjoy.
Creamy Polenta Ingredients:
1 garlic clove
1/2 small onion
1 bay leaf
2 cups chicken stock
2 cups heavy cream
1 cup polenta
1 cup parmesan cheese
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How to make Orange & Polenta Cake | Gluten Free!!! | FoodtasticAtelier
This is step by step recipe how to make Orange and Polenta Cake and best of all it's gluten free!
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Ingredients
7oz/200 g unsalted butter , (at room temperature), plus extra for greasing
7oz/200 g demerara sugar
3 large free-range eggs
1 teaspoon vanilla essence
7oz/200 g ground almonds
3.5oz/100 g coarse polenta (cornmeal)
2 medium oranges, juice and zest
1 tablespoon orange juice added to cake mixture
1 teaspoon gluten-free baking powder
SYRUP
5 cardamom pods
150 ml orange juice , (from 2-3 oranges)
125 g golden caster sugar
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Lemon Polenta Cake Recipe | Cupcake Jemma
Every now and then I am asked for a good Lemon Drizzle Cake recipe but THIS recipe for a Lemon Polenta Cake is even better! And to top it all off, it's Gluten Free! Zesty!
Recipe -
For the cake...
165g unsalted butter, soft
150g caster sugar
Zest of 3 lemons
2 tbs lemon juice
2 lg free-range eggs
1/2 tsp vanilla
175g ground almonds
70g polenta
1 tsp baking powder
pinch of salt
For the icing...
100g icing sugar, sifted
2 tbsp lemon juice
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I love this cake served warm! Lemon Ricotta Polenta Cake, share it around!
A gluten free lemon cake that’s buttery, moist and so incredibly delicious!
Gluten free cakes are often quite heavy, and by whisking the egg whites separately then folding in, it helps lift the cake making it a lot lighter. I used a 24cm or 9 ½ inch cake pan which fits perfectly with these quantities. Although beautiful when cold, this cake loves to be served warm, it becomes moist and a delight to eat. Especially with a freshly roasted coffee on the side. I love to add the limoncello to the syrup for that extra kick, but that’s optional, the lemon will still deliver plenty of flavourful tang. Enjoy my lemon ricotta polenta cake with rosemary.
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