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.

To serve, cut cake into slices and serve with whipped cream, crème fraiche or ice cream.