A simple gluten free cake, that provides a really cracking texture with the Cornmeal, Almond & Blueberries.
Best served warm with a good dollop of ice cream.
Fills the Cornbread Skillet so gives 8 slices.
- 150 g unsalted butter , (at room temperature), plus extra for greasing
- 200 g caster sugar
- 1 lemon
- 150 g fine cornmeal (Sainsburys sells this)
- 150 g ground almonds
- ½ teaspoon baking powder
- 4 large free-range eggs
- 2 teaspoons vanilla extract
- 200 g blueberries
Fire up a Traeger to 375F/ 190C (or oven)
Grease the Skillet really well with Butter, and set to one side.
In a large mixing bowl add the sugar, finely grate the lemon zest and rub together with your (clean!) hands to release the oils in the lemon zest.
Tip in the Butter (chop it up), Cornmeal, Ground Almonds, Baking Powder, Crack in the whole eggs, and the Vanilla extract.
I used a Kenwood bowl mixer to whizz it all together still it became a smooth batter. (say 5 mins)
With a large spoon take a dollop and fill each segment to the brim. I used the back of a large knife to plaster the mix in and to smooth the top over level with the top (see pics above).
(There maybe some mix left, keep it for round 2, the beauty of using the cornbread skillet is that you can just fill as many quadrants as the mix will allow.)
Take a few blue berries and pop them in the top i used 3 per slice.
Ensure the Traeger is hot and at temp.
Pop the skillet on the grill for 35-40 minutes (it should rise and spring back when lightly pressed)
Take it out and let it cool.(important- so the slices come out)
With a knife cut down each side of the dividers in the skillet and then around the radius, the slices should loosen off and pop out. with a nice brown bottom.
Give the skillet a quick wash- see here for interesting cast iron skillet cleaning and seasoning.
Repeat with any spare mixture.