Lemon polenta cake nigella

I REALLY wish I could take all the glory for this cake because it truly is magnificent. The accolade, however, goes to Nigella Lawson. I am quite a fan of hers and this cake is one of the reasons why. I have made this cake a few times now and every time, it is simply amazing. As my brother's girlfr

Serves 16 Nigella says that this cake is “a contender for teatime comfort and a supper-party celebration alike, ” and I wholeheartedly agree. This recipe makes for a marvellously moist…

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 Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much…

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,…

Nigella described this cake as ‘If you were to try to imagine what lemon curd would taste like in cake form, this would be it’ and she was just right. Her recipe for Lemon Polenta cake is so much more than your regular Victoria Sponge Cake for a teatime treat.I made this cake on one Sunday afternoon for a luxurious, lockdown treat. The texture of the polenta soaked into the lemon syrup, with the almond flavour notes in the background is a perfect combination. Nigella’s recipe advised 200g of…

In this vegan recipe, Nigella revisits an old favourite, her lemon polenta cake, and reimagines it with plant-based ingredients and without any compromise on taste or texture.

Lemons are everywhere here at the moment. I use lemons a lot in my cooking to brighten up soups, curries, salads and dips. Most of my dishes are finished of with a squeeze of lemon before serving. …

This sweet, buttery, lemon cake has a slightly coarser texture than your average sponge cake thanks to the polenta. And it will stay fresh for at least 5 days.

This is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. The Italians like to stud their rice cake with candied peel, bake it in a tin lined with breadcrumbs or crushed amaretti, and eat it cold; I sprinkle mine with nutmeg, and serve it warm, most frequently with a jewel-bright jam sauce. But it's also lovely with poached fruit and I can't help thinking it would be fabulous with a bit of…

Lemon Polenta Cake (Gluten free) recipe: Freezes well and you can make cupcakes too