Blackberry Cake with Stone-Fruit Purée & Vanilla Yogurt

For the blackberry cake:
Line a one-inch-deep, 17-inch by 12-inch jelly-roll pan with parchment paper and spray the parchment paper with nonstick spray.

Preheat the oven to 350°F.

Place the blackberries in a resealable plastic bag and smooth out the air. Crush the berries with your hands until they’re just broken down. Do not over work them.

Put the eggs, sugar, and olive oil in a medium bowl and whisk until smooth. Stir in the blackberries.

Put the flour, corn flour or cornmeal, baking powder, and salt in a separate bowl and stir to combine well.

Add the dry ingredients to the wet ingredients and mix until smooth.

 Pour this batter into the prepared pan. Bake for 20 minutes, or until the cake is golden on top and has pulled away from the sides. Remove from oven and rest for 10 minutes in the pan. Remove the cake from the pan and peel off the parchment.

Place on a baking rack. When completely cool, cut six portions out of the cake with a three-inch round cutter.

For the stone-fruit purée:
Place the fruit, lemon juice, sugar, and salt in a blender and purée until very smooth. While the blender is running, slowly drizzle in the oil. Using a silicone or rubber spatula, press through a fine mesh sieve into a container. Refrigerate until cold.

For the vanilla yogurt:
Combine all of the ingredients except the vanilla beans in a bowl and gently whisk together until smooth. Split the vanilla beans in half lengthwise and scrape out the seeds with a sharp paring knife. Gently mix the seeds into the yogurt. (Save the pods for vanilla sugar or other use.) Tightly covered, the yogurt will keep for up to two days in the refrigerator.

To serve:
Place a round of cake in the center of each plate. Spoon stone-fruit purée closely around the cake. Spoon a healthy dollop of the yogurt on top of the cake.