Blackberry Cornmeal Cake

Name: Blackberry Cornmeal Cake
Yield: Serves 8
Ingredients: ½ cup (4 oz/125 g) unsalted butter, at room temperature; ¾ cup (6 oz/185 g) granulated sugar; 1 teaspoon baking soda ½ teaspoon kosher salt; 1 teaspoon baking soda ½ teaspoon kosher salt; 1 cup (3¾ oz/120 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill; 1½ teaspoons baking powder; 1 cup (3¾ oz/120 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill; ½ cup (4 oz/125 g) plain yogurt 1 tablespoon grated lemon zest; ½ cup (4 oz/125 g) plain yogurt 1 tablespoon grated lemon zest; 2 cups (8 oz/250 g) fresh blackberries; 1 teaspoon pure vanilla extract; 1 cup (3 oz/90 g) almond meal; 2 large eggs; ½ cup (4 oz/125 g) whole-milk ricotta cheese; ½ cup (4 oz/125 g) whole-milk ricotta cheese; 2 tablespoons firmly packed brown sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

This rustic dessert was inspired by the luscious ricotta and fruit cakes served at Huckleberry Bakery & Café in Santa Monica, one of my favorite places for brunch. It’s like a cross between a moist cake and a cobbler. It’s delicious on its own, but can also be topped with dollops of whipped cream or yogurt mixed with a little sugar.

Ingredients

1 cup (3¾ oz/120 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill

Dessert
Vegetarian
Gluten-free
Cake

Method

Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) springform