NIGELLA LAWSON VEGAN LEMON POLENTA CAKE | EASY VEGAN RE…
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.
Provided by Nigella Lawson
Yield Gives 8-12 slices
Number Of Ingredients 1
Steps:
1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. 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 beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.
3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.
4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.
5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.
6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.
LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD
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
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 1 hours 50 minutes
Yield Cuts into 8 slices
Number Of Ingredients 10
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, FatContent 31 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium
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