Blueberry and honey cornbread recipe
A comforting, subtly sweet cake made with polenta and ground almonds, and stuffed with juicy blueberries. This recipe takes just an hour to rustle up and it's also gluten-free (just remember to use gluten-free baking powder).
Ingredients
- 150 g unsalted butter, softened, plus extra for greasing
- 3 eggs, separated
- 150 g runny honey
- 200 g ground almonds
- 100 g quick-cook polenta (cornmeal)
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 lemon, grated zest only
- 150 g blueberries
- 5.3 oz unsalted butter, softened, plus extra for greasing
- 3 eggs, separated
- 5.3 oz runny honey
- 7.1 oz ground almonds
- 3.5 oz quick-cook polenta (cornmeal)
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 lemon, grated zest only
- 5.3 oz blueberries
- 5.3 oz unsalted butter, softened, plus extra for greasing
- 3 eggs, separated
- 5.3 oz runny honey
- 7.1 oz ground almonds
- 3.5 oz quick-cook polenta (cornmeal)
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 lemon, grated zest only
- 5.3 oz blueberries
- 20 g runny honey
- 20 g unsalted butter
- 0.7 oz runny honey
- 0.7 oz unsalted butter
- 0.7 oz runny honey
- 0.7 oz unsalted butter
Details
- Cuisine: Californian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat a fan oven to 140˚C/280˚F/gas mark 3. Lightly grease a 20cm (8in) round cake tin and line it with baking parchment.
- Get all the components ready: separate the eggs, putting the whites into a large mixing bowl and the yolks in a small bowl. Measure the honey and butter into another large mixing bowl, then measure the dry ingredients into a fourth bowl.
- Using electric beaters, whisk the egg whites until they form stiff peaks then set aside.
- Next, use the electric beaters (there’s no need to clean them after whisking the egg whites) to cream the butter and honey together until light and combined. Beat in the eggs yolks, then the lemon zest, then fold the dry ingredients into the mixture with a spatula until just combined.
- Finally, gently fold the egg whites into the cake mixture, trying to lose as little air as possible but ensuring they’re completely incorporated.
- Tip into the cake tin, smoothing the top, then sprinkle over the blueberries.
- Bake on the lowest shelf of the oven for 45 minutes until golden and a skewer inserted into the middle of the cake comes out clean.
- Just before the cake comes out of the oven, make the glaze by heating the honey and butter in a small saucepan until combined. When the cake is ready and out of the oven, pierce it with a skewer in any areas not covered by blueberries.
- Spoon the hot honey butter all over the top. Cool in the cake pan for 15 minutes, then remove and leave to cool to room temperature on a wire rack.
This recipe is from California: Living + Eating by Eleanor Maidment (Hardie Grant, £22). Photography by Nassima Rothacker.
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