Long before gluten-free was a food phenomenon, a friend gave me this recipe for an unusual, flourless—thus gluten-free—cornmeal cake that became my go-to summer dessert.
The original recipe suggested a fruity wine syrup topping, but I also love it as an upside-down cake with the fruit on the bottom.
Serve it for dessert or at teatime with whipped cream, a dollop of tangy crème fraiche or a scoop of vanilla ice cream.
You’ll find more teatime recipes in my new cookbook Teatime in Ireland.
To order a signed copy—buy one get one free with a CHRISTMAS IN JULY special offer—visit irishcook.com.
SUMMER BERRY CORNMEAL CAKE
Serves 8 to 10
Ingredients
- 2 tablespoons melted butter
- 1/2 cup brown sugar
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup cornmeal
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 ounces butter, at room temperature
- 1 cup sugar
- 4 large eggs
- 1/4 cup sour cream
- Grated zest and juice of 1 lemon
- 1/2 teaspoon almond extract
Directions
Preheat oven to 375°F. Coat a 9-inch round springform pan with cooking oil spray. Pour in melted butter, sprinkle brown sugar evenly over butter, and scatter berries over sugar.
- In a medium bowl, whisk together cornmeal, almond flour, baking powder and salt; set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
- Stir in sour cream, zest, juice and almond extract. Fold in cornmeal mixture.
- Transfer to prepared pan and smooth top. Bake for 40 to 45 minutes, or until a skewer inserted into top comes out clean. Transfer to a wire rack and let cool for about 20 minutes. Remove sides of pan; invert cake onto a serving plate and remove bottom of pan. Let cool completely.
- To serve, cut cake into slices and serve with whipped cream, crème fraiche or ice cream.
