Note: although purple and lovely, my cake was a little dry since my blackberry glaze just sits on top, so next time I will try half her lemon glaze and let that seep into the cake, then top with the blackberry glaze.
Cornmeal Cake with Blackberry Glaze
Variation on Nigella’s Lemon Polenta Cake
- 200 grams ground almonds
- 100 grams cornmeal
- 1 ½ teaspoons baking powder
- 2 sticks unsalted butter
- 200 grams sugar
- 3 large eggs
- blackberries and powdered sugar for glazing
Heat oven to 350° F and grease a 9 inch spring form pan.
Whisk together almonds, cornmeal and baking powder. Cream together butter and sugar, then add eggs one by one and combine. Stir wet and dry ingredients together until just combined, then spread into springform pan. Bake for 40 minutes.
Glaze with a mixture of mashed and strained blackberries and powdered sugar (start with just a few tbsps of juice, add more if needed). Garnish with blackberries.