This is one of those cakes that you really need to eat with a fork as it’s so squelchy – and I’m not going to pretend it’s low in fat or sugar either. However for the occasional treat, this is ridiculously good and better yet, if you have a food processor it takes no time at all to prepare as you throw all the ingredients in together.
If you prefer the type of cake that’s less messy to eat with your fingers, just halve the amount of elderflower and lime syrup that you pour all over it while still hot from the oven.
BLACKBERRY, LIME & POLENTA CAKE
(Makes 16-20 squares)
8oz (225g) of self rising flour
2.5 oz (75g) of yellow cornmeal/polenta
9 oz (250g) of unsalted butter, softened
8 oz (230g) of fine white sugar
4 large eggs
1 teaspoon of pure vanilla
The juice and zest of 1 large lime
2 tablespoons of pouring cream
6 oz (170g) of fresh blackberries
For the syrup topping, combine the following:
3.5 fl oz (100ml) of elderflower syrup (IKEA sells it in the US)
5 tablespoons of fine white sugar
The finely grated zest and juice of 1/2 a lime
Preheat the oven to 375F (190C)
Combine everything except the blackberries and syrup topping ingredients in the bowl of a food processor and pulse until you have a thick batter.
Grease a 9 in x 13 in (23cm x 33cm) cake pan (approx size). Spread the batter evenly in the pan – and equally spaced, arrange the blackberries on top.
Bake for 30 minutes or until the topping is puffy and golden and as soon as you take it out of the oven, spoon the syrup all over and allow the cake to cool completely in the pan before slicing into it.