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Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor. Photo credit: Lis Parsons

Source: The Martha Stewart Show, November 2010



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How would you rate this recipe?
  • emankin
    3 MAY, 2014
    Added a little salt (1/4t) and it was perfect. Served with raspberries and a little whipped cream…my guests devoured it.
  • Debmagee
    4 FEB, 2011
    II made this cake using ground almonds as Nigella says in the video for this recipe, and it turned out gritty and TERRIBLE! We threw it out! The lemon flavor had great potential but the texture was horrible!
  • nikkilynpeters1
    23 JAN, 2011
    I made this last night for a dinner party and it turned out just as described and looked exactly like the cake in the video. I followed the directions and my cake was moist and absorbed the syrup right up. I also used Bob's Red Mill almond flour and I substituted with Meyer's lemons. It was a hit with the guests. I served some blackberries on the side too, yum!
  • debbie6754
    24 DEC, 2010
    I made this receipe as well. The batter was so dry it would not pour. I added almost a cup of water and the results are fine.
  • snowlionlinks
    23 NOV, 2010
    I had planned to serve this for TGiving... thank heavens I tried it first. It was very disappointing. Martha described it as "custardy" on the show. NO. The basic cake was like dry, coarse cornbread in texture, and the almond flour (I used Bob's Redmill) did not absorb the syrup, making it somehow simultaneously dry, crumbly and soggy with syrup puddles. Where was the salt? Not even salted butter to help balance the excess sugar.

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