Taste of Summer: Blackberry Basil Polenta Cake

My Culinary Adventure: Blackberry Basil Polenta Cake

Today, I’m excited to share a recipe that brings together the sweetness of summer blackberries with the earthy freshness of basil in a unique dessert: a Blackberry Basil Polenta Cake. This delectable cake is perfect for a sunny afternoon treat or a light ending to a dinner party.

I start by preheating the oven to 350°F (180°C) and greasing a 9-inch round cake pan. In a large bowl, I combine 150g of polenta, 150g of almond flour, 1 tsp of baking powder, and a pinch of salt. In another bowl, I whisk together 150g of melted coconut oil, 150g of honey, 3 eggs, and a handful of chopped fresh basil leaves. I gradually mix the wet ingredients into the dry until just combined.

Next, I gently fold in 200g of fresh blackberries, being careful not to crush them. The mixture will be thick and lumpy, which is exactly what we want for a rustic texture. I pour the batter into the prepared cake pan and spread it out evenly.

After baking for 40-45 minutes, or until a toothpick inserted into the center comes out clean, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. The aroma of the basil and blackberries fills the kitchen, making it hard to resist a taste before it’s ready!

• oven
• 9-inch round cake pan
• mixing bowls
• whisk
• rubber spatula

The resulting Blackberry Basil Polenta Cake weighs approximately 800g and serves 8 people. Each serving is about 100g and contains around 250 calories.

One unusual tip for enhancing the flavor of this cake is to brush the cooled cake with a basil-infused simple syrup made by heating equal parts sugar and water with a handful of basil leaves until the sugar dissolves. This will add an extra layer of basil essence to the cake.

I hope you enjoy creating and savoring this Blackberry Basil Polenta Cake as much as I do. Feel free to experiment with different berries or herbs to make it your own unique creation. Happy baking!