Crushed Blackberry and Cornmeal Cake
1 HOUR 10 MINUTES + COOLING SERVES 8-10 | EASY
I would call this a snacking cake rather than a true dessert cake, which to me implies that it’s a lightly sweetened situation, made for nibbling and coffee drinking, and maybe a long lingering conversation about gratitude or the merits of leaving it all behind to go live in a cabin in the woods. If you like cornbread but wish it were sweeter and less crumbly, maybe studded with lots of sweet-tart crushed berries, then you will absolutely love this cake. This is best eaten in the first 48 hours – keep it wrapped tightly at room temperature.
unsalted butter 125g, melted, plus extra for the tin and to serve fresh blackberries, raspberries or blueberries 600g caster sugar 75g, plus 2 tbsp plain flour 150g coarse polenta 110g baking powder 2 tbsp soft light brown sugar 45g fine sea salt 1 tsp eggs 2 large buttermilk 125ml rapeseed oil 60ml honey (optional)
• Heat the oven to 180C/fan 160C/gas 4. Lightly grease a 23cm round cake tin with softened butter.
• Put the berries and the 2 tbsp of caster sugar in a medium bowl. Use your hands or a fork to crush the berries to break them up a little and release their juices.
• Whisk the flour, polenta, baking powder, brown sugar, salt and the 75g of caster sugar in a medium bowl.
• Whisk the eggs and buttermilk together in another medium bowl or measuring jug. Whisk into the dry ingredients until just combined, then add the melted butter and the oil, whisking until no lumps or dry spots remain. Add 1/2 the crushed berries and gently fold, encouraging the juices to streak.
• Pour the batter into the cake tin and scatter the top with the remaining berries and their juices. Bake for 45-50 minutes or until the edge of the cake starts to pull away from the side of the tin and is turning a deep golden brown – cover with foil if it’s getting too dark in the oven. Let the cake cool slightly before eating with some honey and softened butter, if you like.
PER SERVING (10) 350 KCALS | FAT 18.2G SATURATES 7.4G | CARBS 39.5G | SUGARS 19.5G FIBRE 3.4G | PROTEIN 5.3G | SALT 1.3G