>By Skye Gyngell
4 tbsp honey
For the cake mixture
275g/9oz softened, unsalted butter
200g/7oz plain flour
A pinch of salt
2 tsp baking powder
200g/7oz yellow polenta
3 organic eggs, lightly beaten
100ml/31/2fl oz milk
Place the honey into a small saucepan and gently warm through. When just warm, remove from the stove and pour over the blackberries. Set aside while you make the cake mixture.
Heat the oven to 180C/350F/Gas4. Lightly grease and flour a 28cm cake tin. Cream the butter and sugar together until light and fluffy, then mix in the flour, salt, baking powder and polenta.
Add the eggs and milk and stir gently to form a soft dough – the mixture should easily drop from a spoon.
Spoon the batter into the cake tin and gently stud the blackberries into the top. Pour over whatever honey is left in the pan and bake on the middle shelf of the oven for an hour and a quarter.
To test whether the cake is cooked, insert a skewer into the centre; it should come out clean. Leave to cool and serve.*
(I find this delicious with cream poured over a slice…)