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 other summery teatime recipes in my new cookbook, Teatime in Ireland.
To order signed copies--buy one get one free for CHRISTMAS IN JULY special offer--visit irishcook.com.
SUMMER BERRY CORNMEAL CAKE
SERVES 8 TO 10
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
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.