Cornmeal Almond Berry Sheet Cake

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.

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Cornmeal Almond Berry Sheet Cake

Servings 9 -12 servings.

Ingredients

• 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

Instructions

• 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.