Food & Drink

Summer Cake: It’s Very Berry

Long before gluten-free was a food phenomenon, a friend gave me this recipe for an unusual, flourless—thus gluten-free—cornmeal cake that became my go-to summer dessert.

The original recipe suggested a fruity wine syrup topping, but I also love it as an upside-down cake with the fruit on the bottom.

Serve it for dessert or at teatime with whipped cream, a dollop of tangy crème fraiche or a scoop of vanilla ice cream.

You’ll find more teatime recipes in my new cookbook Teatime in Ireland.

To order a signed copy—buy one get one free with a CHRISTMAS IN JULY special offer—visit


Serves 8 to 10


  • 2 tablespoons melted butter
  • 1/2 cup brown sugar
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup cornmeal
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 ounces butter, at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1/4 cup sour cream
  • Grated zest and juice of 1 lemon
  • 1/2 teaspoon almond extract


Preheat oven to 375°F. Coat a 9-inch round springform pan with cooking oil spray. Pour in melted butter, sprinkle brown sugar evenly over butter, and scatter berries over sugar.

  1. In a medium bowl, whisk together cornmeal, almond flour, baking powder and salt; set aside.
  2. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
  3. Stir in sour cream, zest, juice and almond extract. Fold in cornmeal mixture.
  4. Transfer to prepared pan and smooth top. Bake for 40 to 45 minutes, or until a skewer inserted into top comes out clean. Transfer to a wire rack and let cool for about 20 minutes. Remove sides of pan; invert cake onto a serving plate and remove bottom of pan. Let cool completely.
  5. To serve, cut cake into slices and serve with whipped cream, crème fraiche or ice cream.
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