Almond, Polenta & Lemon Cake With Blackberry Compote

• Almond, polenta & lemon Cake
• 6 ounces unsalted butter
• 6 ounces sugar
• 2 eggs
• 6 ounces almonds, skinned and ground or use ready ground
• half teaspoon vanilla extract
• Zest of 2 lemons
• Juice of half lemon
• 3 ounces polenta (coarsely ground cornmeal)
• half teaspoon baking powder
• Pinch salt
• Blackberry compote
• 12 ounces Blackberries
• 1-2 ounces powdered sugar (depending on sweetness of berries)

1. Preheat oven 170C (fan 150C)/Gas 3.
2. Lightly butter the cake tin and dust with polenta.
3. Cream the butter well with the caster sugar.
4. Add the ground almonds and vanilla and mix briefly
5. Gradually beat in the eggs.
6. Gently fold in the lemon zest and juice, followed by the polenta, baking powder and salt.
7. Spoon the mixture into the prepared tin and bake for about 30 minutes or until a skewer comes out fairly clean (under-cooked is better than over-cooked). Leave to cool in the tin before turning out.
8. While the cake is cooking, put the blackberries in a heavy-bottomed pan with no more than 1 tablespoon of water. Heat just until the juices flow freely.
9. Remove from the heat and mix in 1oz of icing sugar, adding more if the compote is too tart.
10. Spoon a little compote alongside a slice of cake. I don't think it needs the addition of cream but you might.

polenta, butter, sugar, eggs, almonds, vanilla extract, lemons, lemon, polenta, baking powder, salt, compote, blackberries, powdered sugar

Taken from food52.com/recipes/23699-almond-polenta-lemon-cake-with-blackberry-compote (may not work)