Kuroshituji Desserts Ep. 4 – Blackberry Cornmeal Cake part 2 (fin)


A deliciously light cake full of juicy blackberries, perfect for dessert, breakfast, or a tea time sweet.  This recipe was inspired by Kuroshitsuji, and is based on this rendition by Martha Stewart.  You can read more about the creation of this recipe here.  Included below are instructions for both electric rice cooker and vegan versions.

Blackberry Cornmeal Cake

(serves 8 )

1 1/4 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup sugar; plus 1/4 cup for sprinkling
1/2 cup milk
2 eggs
7 tablespoons unsalted butter, melted; plus 1 tablespoon for pan
320 grams fresh blackberries, washed and dried

1.  Heat oven to 190 C (375 F).  Sift flour into a bowl and stir to combine with other dry ingredients using a whisk.  Melt butter in another bowl and then cool to room temperature; add remaining wet ingredients and whisk to combine.  Carefully pour the wet ingredients over the dry and whisk together.

2.  In a 25cm (10 inch) round pan or cast-iron skillet, melt the remaining 1 tablespoon of butter in the oven until pan in well heated (about 5 minutes).  Pour the batter into the pan, lightly cover in berries and sprinkle with sugar.

3.  Bake for 45-50 minutes or until a toothpick or bamboo skewer inserted into the center comes out clean.  Cool for 30 minutes before serving.  Can be served warm or at room temperature.

*If baking this cake in an electric rice cooker, press “start” to heat the bowl at step 1.  Melt the butter at step 2 and add the batter.  Cook for 5 minutes and then lightly cover with berries and sugar.  Bake for around 55 minutes.  When done, allow cake to cool about 20-30 minutes before removing to a cooling rack.

You may have to adjust times to suit your rice cooker, but ensure that top is golden colored and a toothpick or bamboo skewer inserted into the center comes out clean before stopping the cooking process.  Given the lower heat and smaller bowl size of many appliances, you may have to cook much longer.  Also, if your cake isn’t “drying” properly, try removing the top steam vent/filter (if applicable to your machine) to aid the cooking process.

*Would you like to make a vegan cake?  Substitute water or almond/soy (etc.) milk for milk, one large ripe banana (mashed) for eggs, and use a mild vegetable oil instead of butter.  It will be delicious even if you’re not on a special diet.

Please feel free to ask any questions and I will do my best assist.


  1. grub said,

    September 4, 2010 at 5:53 am

    wow i like your 3D food challenge :D your cake looks really good, i’ll try to make it sometime :D

  2. Lady Batsu » Blog Archive » Victorian Dessert Challenge – The List said,

    December 23, 2010 at 2:17 am

    [...] Meringue Pie Apple and Raison Deep Pie Orchard Fruits Pie Blackberry Cornmeal Cake Charlotte Cake Cabinet Pudding Christmas Pudding Gateau Chocolate Victoria Sponge [...]

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