“This is a brilliant oven-to-table dish: simply bake in a cast-iron skillet and serve warm, straight from the pan, topped with vanilla ice cream. Alternatively, if you want to serve this cut into slices, more like a cake, line the base of your pan with baking paper first, so you an easily lift it out once baked. ”
150 g unsalted butter , (at room temperature), plus extra for greasing
200 g caster sugar
150 g fine cornmeal
150 g ground almonds
½ teaspoon baking powder
4 large free-range eggs
2 teaspoons vanilla extract
200 g blueberries
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By Edd Kimber
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Preheat the oven to 190ºC/375ºF/gas 5. Grease a 25cm round cast-iron skillet or cake tin with a little butter.
Place the sugar in a large mixing bowl, finely grate in the lemon zest and rub together with your fingers – this will release the oils and increase the flavour.
Add the rest of the ingredients, except the blueberries, and mix into a smooth batter. Scrape it into the skillet or tin and spread out evenly. Scatter over the berries and bake for 35 to 40 minutes, until the cake springs back when lightly pressed.
Remove from the oven and allow to cool a little before serving. Delicious served warm with scoops of vanilla ice cream