The perfect dessert when berries are in season. We had it as part of our eating seasonally and locally in Massachusetts Cultures Capsule.
CourseDessert
CuisineAmerican
Keywordcake, early summer dessert, fresh berries
Servings8
Ingredients
50galmond meal(about 1/2 cup)
90gfine polenta(about 1/2 cup)
70gwhole wheat flour(about 1/2 cup)
1tspbaking powder
1pinchsalt
3eggs
½cupolive oil
100gsugar(about 1/2 cup)
zest of 1 lemon
Berry Topping
Your choice of seasonal fresh berries, cut up if needed(strawberries, blueberrries, raspberries...)
A little sugar, honey, or maple syrup
Instructions
Heat oven to 350°F.
Oil cake pan and line bottom with parchment paper (or oil muffin tin for small cakes).
In a small bowl, combine almond meal, polenta, flour, baking powder, and salt.
In a separate bowl, beat the eggs and olive oil until you have a creamy emulsion. Add the sugar and lemon zest.
Fold the dry ingredients into the wet mixture and pour the batter into the prepared pan. Arrange strawberries on top. Bake for 20-25 minutes or until tester comes out clean and the cake is golden and springy to the touch.
For topping, mix berries with a little sweetener (sugar, honey, or maple syrup). The amount will depend on the amount of berries and their sweetness. Let sit out, or put in refrigerator for later.