Polenta Cake with Blackberries and Fresh Corn

This tender cake brings out the sweet side of fresh summer corn.

Cake

• 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided
• ⅔ cup stone-ground yellow cornmeal or polenta
• ⅔ cup sugar
• 2 tsp. baking powder
• ½ tsp. coarse sea salt
• 6 oz. firm silken tofu, drained (about ⅔ cup)
• ⅓ cup olive oil
• ½ cup almond milk
• ¾ cup corn kernels from freshly shucked corn on the cob
• 1 cup blackberries (about 4 oz.)
• 1 tsp. confectioners’ sugarSauce
• 3 cups blackberries (about 12 oz.), divided
• ¼ cup sugar
• 1 Tbs. lime juice
• 2 tsp. chopped fresh thyme, plus sprigs for garnish
• 1½ tsp. grated lime zest     

Reciepe

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.