Sweetcorn & Blueberry Cake (Vegan-Friendly)

Directions

1. Pre-heat your oven to 180*C (350*F) and prepare a bundt pan or 8-inch springform cake pan by oiling the insides and dusting with flour and cornmeal. Combine the dry ingredients in a mixing bowl: the flour, cornmeal, and baking powder. Set aside.
2. In a separate mixing bowl combine the soy milk, sugar and salt; whisk to combine and set aside.
3. In another small bowl, tip in the flax meal and then the boiling-hot water. Whisk vigorously for 1-2 minutes until foamy and gummy. Add to the soy milk mixture and whisk with an electric mixer (or with a strong, tireless arm) to combine; then drizzle in the oil slowly whilst whisking to emulsify the mixture. Whisk at medium speed for a further 1-2 minutes to make the mixture frothy and unified.
4. Add the dry mixture into the wet and fold by hand just until combined (don't overwork the batter!). Add the corn kernels and fold just to evenly distribute.
5. Pour into the cake pan and set in the oven's lower-center rack. Bake for 35 minutes or just until a toothpick inserted in the middle comes out clean.
6. Allow to cool to room temperature, then invert on a large piece of baking paper.
7. Puree the frozen blueberries with a stick blender; splatter alert, be careful! I do this in the sink, or use a smoothie blender to puree a whole box of thawed frozen blueberries then save the extras for another use. Strain the blueberry puree through a fine-mesh sieve, then add 15g of the strained juice to the bowl of sifted icing sugar. Stir with a spoon, then drizzle over the cooled, room-temperature cake.