Huckleberry Polenta Cake

6 T. unsalted butter, at room temperature and cut into 6 pieces, plus more for greasing

1 cup stone-ground cornmeal (fine or medium grind)

1/2 cup almond meal, or ‘/3 cup raw almonds, ground

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup granulated sugar

3 large eggs, at room temperature

1/4 cup plain Greek or strained yogurt

Zest of 1 lime

3 T. freshly squeezed lime juice (from about 2 limes)

2 T. honey

1/4 cup candied ginger, minced

1 1/2 cups huckleberries

 

Preheat the oven to 325 degrees F. Grease a 9-inch round cake pan and line the bottom with parchment paper.  In a small bowl, combine the cornmeal, almond meal, baking powder, baking soda, and salt and set aside. Using a handheld electric beater or stand mixer, cream the butter and sugar together until light yellow and malleable, 2 to 3 minutes. Add the eggs one a time, beating until just combined; after the third egg, the mixture should be thick and glossy and will have increased in volume. Stir in the yogurt, lime zest and juice, and honey, beating until everything is well combined. Add the cornmeal mixture to the wet ingredients and stir by hand with a rubber spatula or wooden spoon. Gently stir in the ginger and huckleberries. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a skewer inserted in the center of the cake comes out clean. The cake should be golden and firm on the top and not jiggle in the center. Allow the cake to cool in the pan for about 10 minutes, then invert and let cool completely on a wire rack, about 1 hour. Peel away the parchment and serve.