Using polenta in cakes has always been the traditional way to make cakes in Italy. This recipe uses honey to add another flavour to traditional sugar in baking recipes, which also adds a fair amount of moisture. The flavour of the blackberries really comes out and is fantastic for showcasing this delicious fruit. Serve this with either a thick custard or double cream, or with a berry coulis spooned over the top just to add more fruitiness.
Preparation time: 15 minutes
Cooking time: 75 minutes
- 4 tbsp. honey
- 100g blackberries
- 275g unsalted butter
- 250g sugar
- 200g plain all-purpose flour
- 2 tsp. baking powder
- 100g polenta
- 3 eggs
- 100ml milk
Method of Preparation:
Put the honey into a small saucepan and warm gently. Add half of the blackberries. When this is just warm, set aside whilst you make the cake batter.
Heat your oven to 180C. Grease and flour your cake tin thoroughly. Use grease proof paper if you have any to make absolutely sure.
Beat the butter and the sugar together until they are light and fluffy and fully combined.
Sieve the flour into another bowl, and then sieve the salt, baking powder, and polenta into it.
Beat the eggs with the milk.
Mix everything together until you have a smooth mixture. Just mix until fully combined. Stir the blackberry and honey mixture through so the blackberries are distributed all the way through.
Add this batter into your cake tin. Dot the rest of the blackberries into the top of the mixture and give it a final drizzle of honey.
Put into the middle of the oven for an hour and a quarter.
To test whether it is cooked, stick a clean skewer in and if it comes out clean, the cake is cooked. If not, pop it in for another five minutes.
For the blackberry coulis, if using, add the blackberries to a pan with enough water to cover and a few spoons of icing sugar. Cook this for about ten minutes until the blackberries are still holding their shape but are just soft. Alternatively, you can cook it until everything has broken down together and the mixture is smooth. Poke a hole in the top of the cake and pour this mixture in as it allows the blackberry to soak into the rest of the cake.
Serve with thick cream and a sprig of mint for presentation.