I have been meaning to make a polenta cake for a while now as I was interested to see how well polenta works as a flour so I decided to use Nigella’s ‘Lemon Polenta Cake’ recipe as I had heard very good things about it.
I added raspberries to my cake but for Nigella’s original recipe visit the link below.
You are going to need
- 3 Eggs
- 2 Lemons (Zested but also save the juice)
- 200g Unsalted Butter
- 200g Caster Sugar
- 200g Ground Almonds
- 100g Polenta
- 1 ½ tsp Gluten-Free Baking Powder
- A Punnet of Raspberries
- 150g Icing Sugar (For the drizzle)
First turn the oven onto gas mark 4 and make sure you have lined or greased a 9 or 8 inch cake tin. I baked my polenta cake in an 8 inch tin and just made sure that I added a few more minutes to the baking time. Then zest and juice the two lemons and keep them to one side.
Next, cream the butter and sugar together and add in the 3 eggs. Combine all of the dry ingredients and continue to mix. Lastly, add the lemon zest to the cake mixture. Scoop into your greased or lined tin and place the raspberries on top of the cake like the picture below. The raspberries add delicious, sweet little pockets of flavour and also give the cake a burst of colour.
Bake for 40-50 minutes, until the edges of the cake are golden and a skewer comes out of the cake clean.
Whilst the cake is baking, place a pan on the hob with the icing sugar and the juice of the two lemons. Boil until the sugar is completely dissolved and pour over the cake once it is out of the oven.
The syrup and raspberries in this cake kept it nice a moist for almost a week and I was eating it for breakfast with yogurt or warming it up with custard for pudding. I can imagine lots of different things would go well in this cake, like orange or lime and I cannot wait to make it again!