Recipe by Pastry Chef Amy Lemon, courtesy Emeril Lagasse and NOLA Restaurant
2 ¼ cups sugar
1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
1 cup flour
1 cup almond flour (if you can't find almond flour you can make it by placing almonds in a food processor and pulsing them until they are finely ground)
4 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk
2 pints blackberries
Zest and juice of 1/2 lemon
Powdered sugar, for serving
Vanilla ice cream, for serving
Preheat the oven to 350°F and grease a 9- by 13-inch baking dish.
In a large mixing bowl, whisk together 2 cups of the sugar, scraped vanilla bean seeds or extract, and the eggs.
In a separate mixing bowl, combine the flour, almond flour, baking powder, and salt.
Alternate whisking the dry ingredients and the milk into the egg mixture, whisking just until the batter comes together; don't overmix. Pour the batter into the prepared baking dish.
Coat the blackberries with lemon zest, juice and remaining 1/4 cup sugar and sprinkle the berries and juices over the top of the batter. Bake until the top is golden brown and the cake has set, 45 minutes to 1 hour. Set aside to cool briefly before serving. Serve warm, dusted with powdered sugar and garnished with a scoop of vanilla ice cream