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Preheat oven 170C (fan 150C)/Gas 3. Lightly butter the cake tin and dust with polenta. Cream the butter well with the caster sugar. Add the ground almonds and vanilla and mix briefly Gradually beat in the eggs. Gently fold in the lemon zest and juice, followed by the polenta, baking powder and salt. Spoon the mixture into the prepared tin and bake for about 30 minutes or until a skewer comes out fairly clean (under-cooked is better than over-cooked). Leave to cool in the tin before turning out. While the cake is cooking, put the blackberries in a heavy-bottomed pan with no more than 1 tablespoon of water. Heat just until the juices flow freely. Remove from the heat and mix in 1oz of icing sugar, adding more if the compote is too tart. Spoon a little compote alongside a slice of cake. I don't think it needs the addition of cream but you might.
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Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims