Nigellas Gluten Free Lemon Polenta Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

LEMON POLENTA CAKE



Lemon polenta cake image

This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert

Provided by Barney Desmazery

Categories     Dessert

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 10

140g butter, softened, plus extra for the tin
2 lemons softened, plus extra for greasing
3 eggs
250g golden caster sugar
200g ground almond
175g polenta or fine cornmeal
1 tsp gluten-free baking powder
mascarpone, to serve
140g golden caster sugar
1 lemon, juiced

Steps:

  • Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
  • Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
  • While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Nutrition Facts : Calories 590 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

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.

More about "nigellas gluten free lemon polenta cake recipes"

LEMON POLENTA CAKE BY NIGELLA LAWSON - MESSY BENCHES
lemon-polenta-cake-by-nigella-lawson-messy-benches image
2016-09-11 You can also make your own almond meal, icing sugar and use raw sugar with the lemon zest. Here’s the recipe… Nigella’s Gluten Free Lemon Polenta …
From messybenches.com
Estimated Reading Time 1 min


APPLE CAKE GLUTEN FREE LEMON POLENTA @ NOT QUITE …
apple-cake-gluten-free-lemon-polenta-not-quite image
2020-08-13 Step 2 - In a bowl whisk the sugar and eggs for 1 minute with a hand whisk. Add the almond meal, polenta, vanilla, baking powder, salt and the lemon puree. Add …
From notquitenigella.com
5/5 (4)


NIGELLA’S LEMON POLENTA CAKE WITH LEMON CURD CREAM …
nigellas-lemon-polenta-cake-with-lemon-curd-cream image
Oct 17, 2019 - Nigella’s Lemon Polenta Cake With Lemon Curd Cream With Softened Butter, Caster Sugar, Almond Meal, Polenta, Gluten-free Baking Powder, Large …
From pinterest.com
Servings 12
Total Time 1 hr 5 mins


INGREDIENTS FOR LEMON POLENTA CAKE | ASK NIGELLA.COM ...
ingredients-for-lemon-polenta-cake-ask-nigellacom image
2019-07-09 Nigella's Lemon Polenta Cake (from KITCHEN) is a gluten-free cake made with polenta and ground almonds (almond meal). Because of the ingredients used the cake will have a different texture to a cake made with flour. It will be crumbly and …
From nigella.com


NIGELLA LAWSON VEGAN LEMON POLENTA CAKE| VEGANUARY …
nigella-lawson-vegan-lemon-polenta-cake-veganuary image
Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix. 2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then …
From thehappyfoodie.co.uk


NIGELLA'S LEMON POLENTA CAKE VIDEO WITH MARTHA STEWART ...
nigellas-lemon-polenta-cake-video-with-martha-stewart image
Nigella’s Lemon Polenta Cake video with Martha Stewart. In this video Nigella Lawson appeared on the Martha Stewart show and made a tasty lemon polenta cake, and explains how to make the gluten-free recipe using almond flour, fine cornmeal, …
From cakebakerecipes.com


LEMON POLENTA CAKE - NIGELLA LAWSON RECIPE - CINEMATIC ...
lemon-polenta-cake-nigella-lawson-recipe-cinematic image
Cinematic cake making using nigella lawson recipe and a canon 90D camera.Full recipe at https://www.nigella.com/recipes/lemon-polenta-cakeFollow Aarti's inst...
From youtube.com


BAKING LEMON POLENTA CAKE | ASK NIGELLA.COM | NIGELLA …
baking-lemon-polenta-cake-ask-nigellacom-nigella image
2019-05-15 Nigella's Lemon Polenta Cake is a gluten-free cake made with polenta and ground almonds (almond meal). The baked cake is then doused with a lemon flavoured syrup. As the cake is gluten-free it can sink slightly on cooling. We wonder …
From nigella.com


A DELICIOUS GLUTEN FREE LEMON POLENTA CAKE | POLENTA …
a-delicious-gluten-free-lemon-polenta-cake-polenta image
Feb 20, 2018 - Nigella's Lemon Polenta Cake with lemon curd cream is an easy to make gluten free dessert. Perfect served warm as a dessert or cold as a cake.
From pinterest.com


GLAZED LEMON OLIVE OIL CAKE RECIPE (GLUTEN FREE) | FROM ...
2021-03-18 In a bowl, whisk together almond flour, cornmeal, baking powder and salt. In a separate bowl, whisk together eggs, milk, extra virgin olive oil, sugar, lemon zest, lemon juice, vanilla extract …
From fromscratchfast.com
  • Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray a 9-inch springform pan with cooking spray (or brush it with olive oil). Line the bottom with a round of parchment paper, then spritz the parchment with cooking spray as well.
  • In a large bowl, whisk together the Bob’s Red Mill Super-Fine Almond Flour, Bob’s Red Mill Medium Grind Cornmeal, baking powder and fine sea salt. Use your fingers to break up any clumps of almond flour.
  • In a small bowl, whisk together the eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla extract and almond extract. Pour the wet ingredients into the dry ingredients and whisk until smooth (the batter will be quite loose).
  • Scrape the batter into the prepared pan. Bake the cake on the center rack until it’s until golden brown, very lightly cracked on top, and a toothpick in the center comes out clean, about 35-38 minutes.


LEMON POLENTA CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
More Nigella recipes Lemon Polenta Cake by Nigella. Featured in KITCHEN. Print me. Introduction. 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 favourite, the lemon drizzle cake. It is a good marriage: I love ...
From nigella.com
Servings 12-14


GLUTEN-FREE LEMON POLENTA CAKE – A LITTLE VEGAN
2020-11-27 Grease and line a 20.5cm cake tin with baking paper. Mix the almonds, polenta, baking powder, bicarb and salt in a bowl. Pour the oil into a measuring jug or small bowl and add the sugar, lemon zest & 1 tsp of lemon juice (if using). Stir together until well combined then mix in the yoghurt well. Place in the tin and bake for 40 minutes, or ...
From alittlevegan.org


ICING AND FREEZING LEMON POLENTA CAKE | ASK NIGELLA.COM ...
2014-09-20 Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) is doused with a lemon syrup while it is still warm. The syrup adds flavour and moisture and this technique is also used in a type of cake called a lemon drizzle cake. Somethimes these drizzle cakes are topped with a lemon glace icing and this would be one possible icing for the polenta cake.
From nigella.com


NIGELLA’S LEMON POLENTA CAKE | POLENTA CAKES, LEMON ...
Sep 24, 2013 - I must say, I am rather a big fan of Nigella Lawson. I especially enjoyed her Nigella Express series on television, and that cookery book is also one of my favourites. Her food is not fussy at all, and she uses ingredients that we can all get our hands on. She has the ability to… Sep 24, 2013 - I must say, I am rather a big fan of Nigella Lawson. I especially enjoyed her ...
From pinterest.ca


NIGELLAS GLUTEN FREE LEMON POLENTA CAKE RECIPES
Nigella's Gluten Free Lemon Polenta Cake almonds, sugar, butter, lemon, eggs, cornmeal, juice, baking powder 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 Directions. Preheat …
From tfrecipes.com


CRUMBLY LEMON POLENTA CAKE | ASK NIGELLA.COM | NIGELLA LAWSON
Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) is a popular gluten free cake made with ground almonds and polenta. As it is gluten free it is less robust in structure than a regular cake and we are not sure at what point the cake is falling apart but the cake should unmould from a springform pan fairly well and you should be able to cut it into slices. You do need to ...
From nigella.com


GLUTEN-FREE | NIGELLA'S RECIPES | NIGELLA LAWSON
Likewise Lemon Polenta Cake – which, incidentally, can be made dairy-free as well as gluten-free by substituting 150ml light and mild olive oil for the 200g of butter. Just be sure to check that your baking powder is gluten-free, please. Citrus and almonds are joined by rubied rubble in my Pomegranate Jewel Cake and even the humble apple gets a look in with Apple and Almond Cake, which ...
From nigella.com


GLUTEN FREE LEMON POLENTA CAKE - TFRECIPES.COM
NIGELLA'S GLUTEN FREE LEMON POLENTA CAKE. I have converted this one too. Very light and refreshing in the summer. I always serve it with Homemade lemonade. Recipe From food.com. Provided by nortocbaking101. Categories Breakfast. Time 50m. Yield 1 cake, 16 serving(s) Number Of Ingredients 10. Ingredients; 3/4 cup and 2 tbsp. unsalted butter: 1 cup caster sugar: 2 1/4 cups ground almonds: 9 ...
From tfrecipes.com


DAIRY, GLUTEN AND NUT FREE CAKE | ASK NIGELLA.COM ...
2015-08-02 Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) is a popular gluten free cake and can be made dairy free by substituting 150ml (2/3 cup) of light and mild olive oil for the 200g (13 tablespoons) butter. However the ground almonds (almond meal) are important as they help to keep the cake moist. Without the almonds it would be dry and too crumbly. We would suggest …
From nigella.com


NIGELLA’S GLUTEN-FREE POLENTA CAKE | TABITHA’S EDIT
2013-11-08 Nigella’s Gluten-Free Polenta Cake By tabitha13. Recently I’ve been treated to a lot of delicious gluten-free cooking by friends and family. It’s been one of the biggest benefits of my ‘coming out’ /this blog as gluten-free and I have been truly humbled and very well fed! A recent highlight was Nigella’s Polenta Cake, which in this instance should be re-named Vicki’s Polenta cake ...
From tabithasedit.com


LEMON POLENTA CAKE WITHOUT ALMONDS | ASK NIGELLA.COM ...
2016-02-04 Nigella's Lemon Polenta Cake (from Kitchen and on the Nigella website) is a gluten free cake that is made with ground almonds (almond meal) and fine polenta. The combination of the two gives a moist, tender and slightly grainy texture. However we do not recommend using plain (all-purpose) flour instead of ground almonds. Ground almonds contain nut oils that add moisture to the cake …
From nigella.com


Related Search