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This tender cake brings out the sweet side of fresh summer corn.
1 | To make Cake: Preheat oven to 375°F. Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.
2 | Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl. Remove 1 Tbs. cornmeal mixture; set aside.
3 | Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth. With machine still running, pour in oil. Stir with spoon, add remaining 2 Tbs. flour, and pulse 10 seconds more, to combine. Transfer to bowl, and whisk in almond milk. Stir almond milk mixture into flour mixture. Toss corn kernels and blackberries with 1 Tbs. reserved cornmeal mixture, and fold into batter. Transfer to prepared cake pan.
4 | Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.
5 | Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat. Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened. Transfer to serving glass or bowl, and cool 15 minutes. Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.
6 | Unmold Cake on wire rack to cool. Sift confectioners’ sugar over Cake.
7 | To serve: Slice Cake into wedges, and spoon warm Sauce over top. Garnish with thyme sprigs.
- Calories 167
- Carbohydrate Content 28 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 143 mg
- Sugar Content 14 g