Orange Scented Polenta Cake | Nadiya's British Food Adventure: Episode 4 - BBC Two

Subscribe and 🔔 to the BBC 👉 bit.ly/BBCYouT...
Watch the BBC first on iPlayer 👉 bbc.in/iPlayer... Programme website: bbc.in/2faDO8c Nadiya creates an aromatic cake. Recipe: bbc.in/2vYAVKC
#bbc
All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the 'Are all programmes that are broadcast available on BBC iPlayer?' FAQ 👉 bbc.in/2m8ks6v. #BBCFood

[@theblueangel28]

okay, that sounds a masterpiece

[@peterkane6508]

Nice one Nadia!! You are the new baking Queen lol 😉. Good luck☘ on your journey. 🙂

[@sarahnazli2051]

I love watching this series. Unique and creative family-friendly recipes 😍👍🏼keep it up!!

[@thatgenxlife800]

I learn so much watching Nadiya. She is a fearless cook. I love it.

[@LovingAtlanta]

👍Good one. FYI For a gluten free experience...Make sure the baking powder is gluten free...don’t be like me and get glutened. 😔 I’m learning the hard way to read everything & “make sure” things are gluten free.... guessing & assuming is no longer allowed when gluten is not an option. For those with gluten sensitivity or Celiac Disease, here’s what I found - store bought baking powder is made from baking soda, cream of tartar (a by-product of wine production) AND a "moisture absorption agent" which is usually, but not always, cornstarch. Other starches including potato starch (gluten-free) and WHEAT starch (contains gluten) can be used in baking powder products.... typically Bob's Red Mill and Clabber Girl are both gluten free but hey it’s easy to make your own since it’s just a mixture of baking soda & cream of tartar (you can make just enough for the recipe or a container full for other recipes). 💞

[@1029blue]

Plus, Bob's Red Mill and the homemade kind don't have any unnecessary aluminum in them, like a lot of the regular baking powder does.

[@dennybenz5846]

Very nutritious cake... must try. Thank you

[@Aeronautgal]

I never knew there was such this as Pistachio flavour and I'm Persian from where Pistachio grows hahaha! Thank you for the tip Nadiya!

[@amalmetwally1566]

Amazing cake 🍰🍰🍰 so delicious and beautiful 👍👍👍 BBC 💕💕💕... Thank-you 💜💛 so much for this lovely video 😍😍😍.... Hello to all of You from Africa Cairo Egypt Pyramids 💋💋💋💋💋

[@MultiVince95]

Nice

[@thomidog9047]

The corn meal called 'Polenta' sold in my supermarket in Australia (brand name Sostanza) takes around 25 minutes to cook on the stovetop and requires 4.25 cups of water (half cold and half boiling) for each cup of grain, and it absorbs all this as it cooks. Where is the liquid in these gluten-free recipes to allow the polenta meal to cook properly? There's only the small quantity in the eggs and a bit of citrus juice, so no wonder they routinely turn out excessively crumbly and gritty, like munching on sand!

[@burrenmagic]

Lot going on there

[@MariaTorres-dm6hk]

Hello everyone, I made this cake, looks delicious, but, the polenta is really hard to eat it. It is like little stones, and I am not going to eat it. It is supposed to be this way?

[@1029blue]

@BBC By "polenta", do you mean coarse corn flour (i.e. corn grits, like the kind that you actually make polenta of) or a finer grind (like corn flour)?

[@kk-fl4pb]

Are you in North America? Honestly.... everytime I see a recipe from a British or Irish cook with polenta, I use corn meal instead. I think polenta in the UK is more finer than in North America?

[@bernadettewoloszczuk8377]

Yummy,it looks divine. Prepared to make it today but how many eggs?. Thankyou

[@rupalsutar4103]

How do i make this with no eggs?

[@didomd5360]

7

[@conndoritto]

Primer comentario :v xd

[@JustSyd]

I made this cake and it came out terrible! First, it fell in the middle as soon as I opened the oven. Second, the polenta didn't cook so it's hella crunchy! It feels like I'm eating sand. It taste okay but who wants to chew sand when they were expecting cake? 2/10, wouldn't not try again.

[@themockingbird1986]

I've just made it and didn't have that problem at all. What type of polenta did you use? Fine or coarse? My problem was the drizzle was far too runny and ended up pooling round the bottom of the cake, probably just need to use less oil next time.

[@troffaamra4289]

Not sure, but she probably used instant polenta. If you used raw polenta, it takes a really long time to cook. So maybe it’s that, but she didn’t specify which polenta she used.

[@Il0vescarecrow]

You opened the oven door to soon and used the wrong type of polenta. Don’t blame the recipe for stupid mistakes.

[@JustSyd]

@@Il0vescarecrow If the recipe didn't call for instant polenta and I used the wrong kind, how is that my stupid mistake?

[@JustSyd]

@@themockingbird1986 I didn't even think of the kind of polenta I was using thank you! Next time I'll use instant, I'm sure it'll come out better.