Prue Leith at a New York press photo op - Dia Dipasupil/Getty Images At 84, Prue Leith's career shows no signs of slowing down. Her extraordinary resume includes chef, food educator, cooking school ...

Homemade Lemon Polenta Cake is a wonderfully moist and zesty dessert that combines the nutty richness of almond flour with the delicate crunch of fine polenta. Infused with fresh lemon zest and juice, ...

If you are looking for a cake that you can eat for breakfast, with tea, as a snack or dessert, this is the cake for you. And it also happens to be gluten-free. This lemon polenta cake is moist with ...

Not sure what you should make on Mother's Day? Here are a few delicious ideas from chef Cory Vitiello, including chilled melon and yogurt soup with avocado cream, cheesy polenta and prawns with ...

Preheat the oven to 350°. Line a spring form pan with a parchment paper round and butter the bottom and sides of the pan. In a standing mixer with the paddle attachment whip together the butter and ...

180g unsalted butter, softened and diced, plus extra for the tin 200g golden caster sugar 3 large eggs finely grated zest and juice of 2 lemons 130g ground almonds 2 tsp baking powder, sifted 100g ...

Cook’s notes: Cake can be prepared 5 days in advance, wrapped in plastic wrap and refrigerated, Or can be frozen for one month. Syrup can be stored airtight in jar in refrigerator up to 1 week. 1.

Chef Elizabeth Binder shares her go-to polenta cake recipe and her cooking story in this excerpt from the new book "Why We Cook." Chef Elizabeth Binder’s love of food and travel was ingrained from a ...

This gluten-free cake, flavoured with citrus and elderflower, is served with a tangy combo of fresh fruit and jam. MAKES A 20CM ROUND CAKE 250g unsalted butter, plus extra for greasing 250g golden ...

If you are looking for a cake that you can eat for breakfast, with tea, as a snack or dessert, this is the cake for you. And it also happens to be gluten-free. This lemon polenta cake is moist with ...