Raspberry and blueberry cornmeal cake

Tom Jacobs
Tom Jacobs @snakey_jakey
Cambridge
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Ingredients

1hr
10 servings
  1. 600 gfruit. We used 2 punted of raspberry’s and one of blueberries, but you can also use blackberries
  2. 2 tbspsugar
  3. 125 gflour
  4. 92 gcornmeal
  5. 2 tspbaking powder
  6. 50 glight brown sugar
  7. 67 gcaster sugar
  8. 2eggs
  9. 120 mlbuttermilk (or 110ml milk plus 1 tbsp lemon juice left for 30min)
  10. 1 tspvanilla extract
  11. 115 gunsalted butter
  12. 60 mlvegetable oil

Cooking Instructions

1hr
  1. 1

    Mix fruit with 2 tbsp sugar and slightly crush the fruit

  2. 2

    Mix the dry ingredients together

  3. 3

    In a spectate bowl mix the wet ingredients together

  4. 4

    In a pan melt the butter with the oil

  5. 5

    Add the wet mix to the dry and mix together. When barely combined add the butter/oil mix and mix until smooth.

  6. 6

    Fold in half the fruit mix

  7. 7

    Grease a 9” tin, add the mixture.
    Add the remaining fruit on top

  8. 8

    Cook at 180oC for 45-50 minutes

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Tom Jacobs
Tom Jacobs @snakey_jakey
on
Cambridge

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