This story appears in the Pre-Spring 2014 issue of Eidé Magazine. Read it here, or click to read it in the issue below.
Recipe and photography by Julia Gartland
CAKE: 1 stick butter, room temperature 1 cup/150 grams brown sugar 2 cups/210 grams almond flour 3 large eggs 1 cup/130 grams cornmeal 2 tablespoons tapioca flour 1 1/2 teaspoon baking powder 3/4 teaspoon xanthan gum 1/4 teaspoon salt 1 lemon, juice and zest 3/4 cup almond milk 6 ounces mascarpone cheese, room temperature
BLACKBERRY COMPOTE: 4 cups blackberries 1 lemon, juice and zest 1/4 cup granulated sugar 1/4 cup water
INSTRUCTIONS: Preheat over to 350 degrees.
To make compote, add blackberries, water, sugar and lemon to a medium saucepan. Bring to a rolling boil, then simmer until mixture begins to thicken (about 20 minutes). Set aside and let cool.
In a stand mixer, cream together butter and brown sugar. On a low speed, slowly add one egg at a time.
Carefully add cornmeal, almond flour, salt, tapioca flour, baking powder and xanthan gum — pouring in a little at a time to make sure mixture is well combined. Finally, add in lemon juice and zest, and almond milk.
Once batter is mixed well, grease an 8- to 9-inch bundt or springform pan. To make swirl, carefully layer about 3/4 cup of blackberry compote and cake batter repeatedly until batter is gone. Set aside the rest of the compote for topping later.
Bake blackberry swirl cake for approximately 45 minutes, or until browned. Let cool for 20 minutes.
Remove cake from pan by putting a plate over the top, then carefully flipping. Meanwhile, whisk mascarpone cheese in a medium- sized bowl until creamy and pour over cake to glaze. Drizzle with the rest of the blackberry compote. Serve warm and enjoy!