Cornmeal And Rosemary Cake Recipes

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CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT



Cornmeal Rosemary Cake with Lemon Fondant image

Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

Provided by Elmotoo

Categories     Dessert

Time 1h10m

Yield 1 9inch cake

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup medium-ground yellow cornmeal
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated lemon, zest of
1 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup mascarpone
4 large eggs
1 1/3 cups sugar
8 tablespoons unsalted butter, melted,plus more for buttering the pan
1/2 cup fresh lemon juice
1/3 cup sugar
1 tablespoon rosemary (stripped from the stem, not chopped)
1 1/2 cups powdered sugar, sifted
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of

Steps:

  • Preheat the oven to 350°F.
  • Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
  • In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
  • In a large bowl, briefly whisk the mascarpone to loosen it.
  • Add the eggs one at a time, whisking to combine.
  • Add the sugar and whisk until smooth.
  • Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
  • Stir in the butter.
  • Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
  • While the cake is baking, make the lemon syrup.
  • Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
  • Remove from the heat.
  • Allow the cake pan to cool on a rack for 5 minutes before unmolding.
  • To unmold, run a small knife around the cake.
  • Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
  • The cake should slide right out onto the plate.
  • Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
  • Remove the top plate and the cake will be right side up.
  • With a wooden skewer, poke a few dozen holes all over the top of the cake.
  • While the cake is still warm, brush the cake with the lemon syrup.
  • Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
  • Allow the cake to cool.
  • To make the lemon fondant, bring a small saucepan of water to a boil.
  • Add the rosemary leaves and blanch them for one minute.
  • Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
  • Drain, and spread the rosemary leaves on a paper towel to dry.
  • In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
  • When the cake is completely cool, transfer it to a rack set over a baking sheet.
  • (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
  • You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
  • While the glaze is still wet, transfer the cake to a cake plate.
  • Allow the fondant to dry, an hour or more, before serving the cake.
  • (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
  • After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
  • A few hours before you're ready to serve the cake, make the fondant and glaze the cake.

Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55

PEAR CORNMEAL CAKE W/ROSEMARY SYRUP



Pear Cornmeal Cake w/Rosemary Syrup image

I found this in Real Simple. I love pears and any EASY fast recipe.

Provided by Marie Everson

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 11

8 Tbsp (1 stick) unsalted butter, melted plus more for pan
1 1/4 c flour, spooned and leveled
1/2 c yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1 1/4 c sugar
1/2 c buttermilk
2 eggs whisked
2 ripe pears, cut into 8 wedges each
6 large sprigs rosemary

Steps:

  • 1. Heat oven to 350. Butter a 9 in. springform pan
  • 2. Whisk together the flour, cornmeal, baking powder, baking soda, salt and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
  • 3. Transfer the batter to the prepared pan. ?Bake until a toothpick inserted in the ceanter comes out clean, 45-55 minutes. Cool in the pan for 15 min.; transfer to a wire rack.
  • 4. Meanwhile, heat the rosemary, the remaining 1/3 c. sugar, and 1/4 c. water in a sm. pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for 30 min. and up to 4 hrs. Discard the rosemary sprigs.
  • 5. While the cake is still warm, brush the top and side with the rosemary syrup.
  • 6. Serve warm or at room temperature with whipped cream, if desired.
  • 7. TIP: Springform pans are slightly deeper than cake pans, giving this cake a heft that's worthy of a holiday meal. If you don't have a springform pan, butter and flour a 9 inch round cake pan and bake on a baking sheet (to catch any overflow).

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES



Cornmeal Cake with Sweet Rosemary Syrup and Blackberries image

Categories     Cake     Mixer     Egg     Dessert     Bake     Blackberry     Rosemary     Cornmeal     Gourmet

Number Of Ingredients 14

For cake
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk
Sweet Rosemary Syrup
Accompaniments
lightly sweetened whipped cream
2 half-pints blackberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
  • Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
  • Make Rosemary Syrup while cake is baking.
  • Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
  • Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

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