my daughter can eat an entire $5 pack of raspberries in one sitting if allowed. of course, mandatorily placing them on her tiny freshly 2-year old fingertips prior to eating each one. because we are wired at birth to know that’s how raspberries are to be eaten.recently i spotted this martha cake. maybe it was the berries. or the cornmeal. or the cake part. maybe i am trying to hang on to summer with all my might. who knows. but it grabbed my attention and didn’t let go. (of course i changed it around a bit.)
it does taste like summer. and a great way to use some of those extra fresh summer berries.
Cornmeal Almond Berry Sheet Cake
- 140 grams 1 cup cornmeal
- 140 grams 1 cup almond meal
- 2 tablespoons golden flaxmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 tablespoons butter softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla paste or extract
- 3/4 cup buttermilk
- 1 pound blueberries and raspberries
- 3 tablespoons turbinado sugar
- garnish: extra berries honey
- Preheat oven to 350°. Line a 13- x 9-inch baking pan with parchment paper, allowing paper to overhang the sides of pan and spray with cooking spray.
- Combine cornmeal, almond meal, flaxmeal, baking powder, and salt in a medium bowl.
- Cream together butter and sugar until pale and creamy. Add eggs, one at a time, mixing between each addition. Stir in vanilla paste. Add half of cornmeal mixture and stir well. Stir in half of buttermilk. Add remainder of cornmeal and buttermilk; mix well. Pour batter into prepared pan.
- Sprinkle berries evenly over the top of batter. Sprinkle evenly with turbinado sugar. Bake at 350° for 45 minutes or until a pick inserted in the center comes out clean and top is golden brown.
- Cool completely. Remove parchment with overhangs and cut cake into pieces. Top with berries and honey, if desired.