Nigella's Gluten Free Lemon Polenta Cake Recipe

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Nigella's Gluten Free Lemon Polenta Cake
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  1. 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.
  2. Beat butter and sugar until pale and whipped.
  3. Mix the almonds, cornmeal and baking powder in stage with the 3 eggs until all ingredients are combined.
  4. Then beat in the lemon zest, scrape the cake mix into the tin
  5. Bake about 40 mins, or until cake tester comes out clean.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1888.03 Kcal (7905 kJ)
Calories from fat 1058.15 Kcal
% Daily Value*
Total Fat 117.57g 181%
Cholesterol 214.27mg 71%
Sodium 941.82mg 39%
Potassium 2489.26mg 53%
Total Carbs 191.31g 64%
Sugars 128.91g 516%
Dietary Fiber 9.38g 38%
Protein 31.04g 62%
Vitamin A 0.4mg 14%
Iron 3.6mg 20%
Calcium 278.4mg 28%
Amount Per 100 g
Calories 484.26 Kcal (2027 kJ)
Calories from fat 271.4 Kcal
% Daily Value*
Total Fat 30.16g 181%
Cholesterol 54.96mg 71%
Sodium 241.57mg 39%
Potassium 638.47mg 53%
Total Carbs 49.07g 64%
Sugars 33.06g 516%
Dietary Fiber 2.41g 38%
Protein 7.96g 62%
Vitamin A 0.1mg 14%
Iron 0.9mg 20%
Calcium 71.4mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.8
  • 53

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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