VEGAN LEMON POLENTA CAKE ???? You are going to love this rustic treat!
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This rustic vegan lemon polenta cake recipe is old world delicious. The course texture of the polenta softens when the sweet and tart lemon syrup is drizzled over the top to gently soak into the cake. This recipe will bring a bit of lemony sunshine to these long winter days. As with all our recipes this cake is whole food plant-based, gluten-free, and refined oil & sugar free.
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Nigella Lawson's Lemon Polenta Cake
If Lemon curd was a cake, then this is it. The Bento Buster makes the British Cooking Celebrity, Nigella Lawson’s popular Lemon Polenta cake. Yes, it's the same one she baked on the Martha Stewart show. This is a cake that you will definitely enjoy and remember for a very long time. It is super easy to make and so rewarding at the end. It is pack full of lemony goodness and gluten free. Below is Nigella’s recipe:
Ingredients
FOR THE CAKE:
200 grams soft unsalted butter
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder
3 large eggs
zest of 2 lemons
FOR THE SYRUP:
juice of 2 lemons
125 grams icing sugar
METHOD
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°F.
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
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Fried Polenta Cakes
Today you're going to learn how to make fried polenta cakes.
I probably don't need to tell you that polenta is so cheap and easy to make. But let me show you how to turn polenta into something really delicious the whole family will love.
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Making fried polenta doesn't require much time and you can make it two or three days earlier (the cooking part of the recipe).
First step is cooking polenta properly, not too watery and not too stiff, you'll only need four ingredients here.
Next, we have to shape and chil polenta in order to cut it into single pieces. To do that you'll need to place polenta into the fridge for at least 2 hours. And I'm going to show you the easiest way to do that.
Also, you'll see how to fry polenta cakes in order to have crispy edges.
When frying the polenta is done, you can choose to prepare one of the three quick 10-minute toppings I suggest.
Each one of the sauces is delicious in its own way and works so great with polenta.
Quick tomato sauce, easy mushroom ragout or sauteed white beans is what I suggest and what I like to eat with polenta, but feel free to serve these cakes with anything you desire.
How to Make Fluffy Baked Polenta with Red Sauce
Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.
Get the recipe for Fluffy Baked Polenta with Red Sauce:
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Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hotcakes. O M G. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what #contentment tastes like. Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.
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For the cake:
20g chia seeds, ground
100g fine polenta
80g Bob's Red Mill Gluten Free All-Purpose Baking Flour
5g baking powder
30g shredded coconut
30g almond meal
A pinch of salt
100g coconut butter, melted
50ml coconut oil
200ml maple syrup
100ml lemon juice
100ml Kara coconut cream
5 lemon slices
10ml #JOY
For the syrup:
60ml lemon juice
30ml maple syrup
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Preheat your oven at 160C / 320F.
Grease 5 ramekins with coconut oil and line the bottom of each with baking paper.
Arrange the ramekins on a baking tray and set aside.
Combine all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Gradually add the wet mixture to the dry and mix until well combined.
Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.
Bake in the preheated oven for about 35 minutes.
Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.
Run a knife around the cakes, tip them over onto a plate and serve.
***
Makes: 5 cakes
Prep time: 5 mins
Baking time: 35 mins
Freezer-friendly: No
C, RSF, GF, V
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Basic SWEET Polenta Recipe
This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. You can eat it sweet or savory. Cool, ya :)
I like to bake polenta, because it much easier than boiling and stirring 40 minutes.
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For Baked Polenta:
1 cup polenta
2 cups water
1 cup milk (or water)
2 tbs butter
1/2 tsp salt
1-2 tbsp sweetener (honey or sugar) for taste
Instructions
1. Bring the water, milk and salt to boil in a medium sauce pan over medium heat. When the liquid boils, stir in the cornmeal in a slow steady stream, stirring constantly to prevent lumps. Continue stirring until the polenta begins to thicken (around 1 to 2 minutes). Reduce the heat so that the polenta bubbles slowly.
3. When the polenta thickens up, turn off the heat and add the butter, and more salt and sweetener to taste.
4. Pour into a baking dish.
5. Bake in preheated oven (320 F (160 C)) for 30-40 minutes.
6. Cover in contact, let cool and put in the fridge until set.
For Creamy Polenta:
1/2 cup cornmeal
1 cup water
1 cup milk
1/4 tsp salt
1-2 tsp sweetener (honey) for taste
2 tbsp butter
Instructions
1. Bring the water, milk and salt to boil in a medium sauce pan over medium heat. When the liquid boils, stir in the cornmeal in a slow steady stream, stirring constantly to prevent lumps. Continue stirring until the polenta begins to thicken (around 1 to 2 minutes).
2. Reduce the heat so that the polenta bubbles slowly. Cover with a lid. Continue to cook, stirring occasionally, for about 15 minutes until the cornmeal loses its raw flavor (taste every so often to check).
3. When the polenta is complete, turn off the heat and add the butter, and more salt and sweetener to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
ENJOY!
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