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Nigella’s Lemon Polenta Cake

Nigella's Lemon Polenta Cake
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Nigella Lemon Polenta Cake is a flourless-style cake made with ground almonds, fine polenta, butter, eggs, and fresh lemons. The polenta adds structure and a delicate grain, while the almonds bring richness. Once baked, the cake is soaked with a lemon syrup that seeps into the sponge, creating a moist, fragrant result that improves with time.

Ingredients

Scale

  • 225g unsalted butter, softened

  • 225g caster sugar

  • 3 large eggs

  • Zest of 2 lemons

  • Juice of 2 lemons

  • 200g ground almonds

  • 100g fine polenta

  • 1½ tsp baking powder (gluten-free if required)

For the lemon syrup

  • Juice of 1 lemon

  • 125g icing sugar

Instructions

  • Cream the base ingredients – Beat butter and sugar together until pale and fluffy.

  • Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition.

  • Incorporate lemon zest – Stir in the zest to release its aroma into the batter.

  • Fold in dry ingredients – Add ground almonds, polenta, and baking powder, folding gently.

  • Transfer to tin – Spoon the mixture into a lined tin and level the surface.

  • Bake until set – Bake at 170°C (340°F) for 40–45 minutes until golden and firm.

  • Prepare the syrup – Heat lemon juice and icing sugar gently until dissolved.

  • Soak the cake – Pierce the warm cake with a skewer and pour the syrup evenly over the top.

Find it online: https://chefnigellarecipes.uk/nigellas-lemon-polenta-cake/