Lemon Polenta Cake
Lemon Polenta Cake
The Egg is the perfect tool to use to cook this super moist lemon polenta cake. The Egg keeps all of the moisture in as it bakes meaning you’re left with a stiunning cake.
Being a polenta cake, this cake has no flour in it and is therefore gluten free.
I served this to the UK Big Green Egg team and several of them went in for seconds and even better, they asked for the recipe. This is a Nigella recipe I have adapted to cook on the Egg.
For the Cake
- 200 grams soft unsalted butter (plus some for greasing)
- 200 grams caster sugar
- 200 grams ground almonds
- 100 grams fine polenta (or cornmeal)
- 1½ teaspoons baking powder (use gluten free if you want your cake to be gluten free)
- 3 large eggs
- zest of 2 lemons (save juice for syrup)
For the syrup
- juice of 2 lemons
- 125 grams icing sugar
- Grease a 9inch springform cake tin with butter.
- In a mixer, beat the butter and sugar until it is pale.
- Mix the almond, polenta and baking powder.
- Mix 1/3 of the almond, polenta and baking powder mix into the butter with an egg. Repeat with the next 1/3 and an egg and then the final third and an egg.
- Beat in the lemon zest.
- Spoon your mixture into the baking tin.
- Setup your Big Green Egg for an indirect bake with the convEGGtor feet up, the stainless rack onto and on that your baking stone. The baking stone will help protect the bottom of your cake. If you haven’t got one it should work OK but just watch the Egg doesn’t et too hot.
- Cool your cake for about 45-60 minutes at 180°C.
- The cake is cooked when the internal temp is 95°C (use a Thermapen to check it). The cake should have started pulling away from the edges of the tin.
- Once cooked place on a wire cooling rack.
- Boil together the lemon juice and icing sugar until the sugar dissolves.
- Prick the top of your cake all over and then pour over the syrup.
- Allow to cool before serving.