Nigella’s Lemon Polenta Cake Made in a Slow Cooker

This is my slow cooker version of Nigella’s lemon polenta cake.
A flourless zesty lemon cake made with polenta (cornmeal) and ground almonds.
And soaked with a lemon syrup, once cooked.
You can also make this a gluten-free cake. For details, see the recipe notes below.

For more UK slow cooker recipes using cornmeal. See my list of posts, included below.

Nigella’s Lemon Polenta Cake – Slow Cooker Recipe

This slow cooker flourless lemon cake is based on a recipe from Nigella. The original recipe is available online on her website: Nigella’s Lemon Polenta Cake.

Apart from using ⅔ of the quantities of the original recipe (detailed below). And adjusting the cooking time to work in my slow cooker. I followed the same method as the original recipe, linked above.

Ingredients (10 slices)

• 135 g soft butter.
• 135 g caster sugar.
• 67 g fine cornmeal.
• 135 g ground almonds.
• 1 tsp baking powder.
• 2 eggs.
• 1 and ½ lemons, finely zested and juiced.
• 1 tsp almond extract, optional.
• 83 g icing sugar.

I made this slow cooker flourless lemon polenta cake recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 1½ hours)

1. Using the adjusted quantities above, follow the same method as detailed at Nigella’s Lemon Polenta Cake – steps 3 to 5. Add the almond extract, if using, when you add the lemon zest.
2. Line the slow cooker with a cake liner or parchment paper. Pour in the cake batter and level out the surface.
3. Cover with a piece of kitchen paper, held in place under the lid. Cook on High for about 1½ hours, until cooked through. Test with a skewer poked into the centre, it should come out clean-ish when it is cooked.
4. Take the pot out of base unit. Prick the surface of the cake, all over with a skewer.
5. Make the lemon syrup, by bringing to boil the icing sugar with the lemon juice in a small saucepan. Until the sugar has dissolved.
6. With the cake still in the cake liner and slow cooker pot. Pour the syrup all over the surface of the cake. Then leave it to cool and for the syrup to absorb into the cake.
7. Serve as is, or with creme fraiche and fresh raspberries.

Recipe Notes

1. Make this flourless lemon cake completely gluten-free using GF baking powder, see the original recipe for details.
2. You can also make this slow cooker cake without butter. Replacing it with light olive oil. See the original recipe for details.

More Slow Cooker Polenta/Cornmeal Recipes

For more UK slow cooker recipes using polenta/cornmeal:
* Creamy Slow Cooker Polenta UK Recipe, a Great Alternative to Mashed Potatoes.
* Slow Cooker Cornbread UK Recipe – Easy No-Yeast, No-Knead Bread.
* Slow Cooker Blueberry Corn Muffins with Berry Compote UK Recipe.

See also my Best Slow Cooker Recipe Book Reviews. With cook book reviews and new UK release round-ups.