Step 1

Prepare the corn cake:

Step 2

Preheat to 325 F (160 C).

Step 3

Grease a 9-inch springform or cake pan with butter. Line the bottom with parchment paper, grease the paper and dust the pan with 2 tablespoons of maple sugar.

Step 4

In a bowl, sift together the corn flour, all-purpose flour, baking powder and salt. Set aside.

Step 5

In a stand mixer fitted with a paddle, beat the butter and 1 cup of maple sugar on medium speed for about 8 minutes, until light and fluffy.

Step 6

Scrape down the sides of the bowl and add the eggs one at a time, beating for 2 minutes between each addition.

Step 7

Gradually add the oat milk and mix until fully incorporated.

Step 8

Gradually add the dry flour mixture to the wet ingredients in three parts, mixing until just combined.

Step 9

The batter will be thick. Scoop it into the prepared cake pan and use a spatula to level the surface evenly.

Step 10

Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Step 11

Remove from the oven and allow the cake to cool before flipping it out onto a plate.

Step 12

Make the wojape:

Step 13

In a medium saucepan, combine all the berries and cook over medium heat, stirring occasionally, until they release their juices and soften, about 5 to 7 minutes. Stir in the maple syrup and cinnamon, and simmer for another 10 to 12 minutes, until the mixture thickens.

Step 14

If the sauce is too thick, add a tablespoon or two of water. Remove from heat and let cool slightly before serving. The sauce will thicken as it cools.

Step 15

To serve:

Step 16

Serve slices of the sweet corn cake with a generous spoonful of wojape on top. Optional toppings can include whipped cream or a sprinkle of powdered sugar.