Warm blackberry sponge cake
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Impress guests with this delicious dessert, served with blackberry yogurt puree, liquorice ice cream and dark chocolate. This dessert is flour-free as polenta is used for the sponge.
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Serves: 4
Ingredients
For the sponge:
- 50g polenta
- 160g blackberry puree
- 50g plain flour
- 1tbsp baking powder
- 125ml olive oil
- 100g butter, melted and cooled
- 3 eggs, beaten
- 150g caster sugar
- Zest and juice of 1 lemon
- Zest of 1 orange
For the puree:
- 125g natural yogurt
- 100g blackberry puree
For the ice cream:
- 2pt whole milk
- 2pt double cream
- 550g caster sugar
- 24 egg yolks
- Few drops of liquorice compound
- 100g dark chocolate
- 16 blackberries
Method
- To make the ice cream, whisk the eggs and sugar until sabayon (light and foamy).
- Bring the milk and cream to the boil and pour over the egg mixture. Return to the pan and cook until 85°C stirring continuously, then pass through a very fine sieve and cool over ice. Flavour with the liquorice to taste.
- For the sponge, sift all of the dry ingredients together and add to the eggs. Add the zests, puree and juice and then add the oil and the butter. Mix well and cook at 160°C for 30-40 mins.
- Mix the yogurt and the puree and chill. Temper the dark chocolate (heat then cool to form stable crystals) and pour onto a non-stick mat.
- Place a piece of the warm cake on a plate and place several 'blobs' of the yogurt puree around it. Top each blob with a blackberry. Top the plate with a generous scoop of the ice cream and some shards of the dark chocolate.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Carol Peters, posted 3 months ago
I would really love to make this blackberry cake for my family. Please tell me what size cake tin you have to use!
