I had an excellent bake today. A really really good one. I bought some polenta on offer a while ago with the intention of putting it into a cake and I finally got round to it this afternoon and it was GLORIOUS. I had a quick browse on tinternet for polenta cake recipes and the one that immediately caught my eye was the Blackberry, Honey and Polenta Cake from The Independent. Seriously, think about those ingredients on their own and then combine them! Yum. The cake was very straightforward to make and just tasted insanely good - the polenta gives it a chewiness, the honey gives it this wonderful syrupy flavour and the blackberries melt into beautiful, rich, purple blobs of wintery, fruity goodness. Sorry, probably too many adjectives there. Got a bit worked up! I think the cake has an almost steamed texture to it, rich and a bit sticky... Having a little drool just thinking about it.
This is a pleasingly large cake too. The recipe calls for a 28cm, presumably springform, cake tin but I didn't have one so I used a 22cm square brownie tin and just had it good and deep instead. The implication of this was that the cake had to be turned upside down to get it out of the tin. This worked really well though because the blackberries had all sunk towards the bottom. I have defied baking gravity! Parts of the crust slightly collapsed onto/into the softened blackberries but I think this gives it a certain rustic charm. And did I mention that it is delicious?
- 4 tbsp honey
- 300g blackberries (the recipe only calls for 200g but they came in 150g packets and I think this is a case of 'the more juicy and delicious British blackberries the better')
- 275g softened butter
- 250g golden caster sugar
- 200g plain flour
- A pinch of salt
- 2 tsp baking powder
- 200g yellow polenta (is there another kind?)
- 3 eggs
- 100ml milk
- Preheat the oven to 180oC. Grease and line your cake tin.
- Melt the honey in a saucepan and then stir the blackberries into the warm honey. The honey turns a beautiful rich purple colour. Set aside.
- Cream the butter and sugar together until light and fluffy.
- Mix in the flour, salt, baking powder and polenta. Give your mixing arm a proper work out.
- Mix in the eggs and milk.
- Pour the mixture into the cake tin and spread evenly. Stud the honey soaked blackberries into the cake mix. Pour over any honey that is left in that saucepan. Super pretty.
- Bake - the recipe said 1 1/2 hours but I found my cake was done in just over 1 hour, this will depend on your tin choice, oven power etc. Test with a skewer or knife.
- Cool briefly then carefully remove cake from tin. Eat while still warm.