Nigella Lawson Vegan Lemon Polenta Cake | Easy Vegan Recipe
In this vegan recipe, Nigella revisits an old favourite, her lemon polenta cake, and reimagines it with plant-based ingredients and without any compromise on taste or texture.
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Ingredients
- 150g ground almonds
- 150g fine polenta (not instant)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (gluten-free if necessary)
- ¼ tsp fine sea salt
- 100ml light olive oil, plus a little extra for greasing the tin
- 200g caster sugar
- 2 large lemons, at room temperature
- 250ml almond-milk plain soy yogurt, at room temperature
- 75g icing sugar
- berries of your choice (optional)
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