Prosciutto And Rosemary Cornmeal Cakes Recipes

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CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP



Cornmeal and Rosemary Cake with Balsamic Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 tablespoon minced fresh rosemary leaves
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar, plus more for dusting
4 large egg yolks
2 large eggs
1/2 cup sour cream
1/2 cup sugar
1/2 cup balsamic vinegar
1/2 small sprig fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Butter and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
  • Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
  • For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
  • To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

CORNMEAL CAKE



Cornmeal Cake image

I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.

Provided by Malu8033

Categories     Lunch/Snacks

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
1 cup cornmeal
1 cup plain flour
1/2 cup canola oil (or any similar)
1 cup milk
1 tablespoon baking powder

Steps:

  • Pre-heat the oven at 200°C.
  • Lightly oil (or butter) a non-stick 30 cm cake pan.
  • Mix the eggs yolk with sugar and oil.
  • Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
  • Mix this to the eggs mixture.
  • Sift the flour with the baking powder and add to the mixture.
  • On a clean bowl whisk the eggs white and fold into the mixture.
  • Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Just in time for the holidays, another way to use up all those cranberries...as either fresh or frozen can be used. Recipe comes from Quick Cooking Magazine.

Provided by DogAndCatDoc

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups packed brown sugar, divided in half
1 1/2 cups cranberries (fresh or frozen and thawed)
1/2 cup golden raisin
2 eggs
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
2/3 cup milk

Steps:

  • Melt 1/4 cup of butter and pour into 9 inch round pan.
  • Tilt to grease sides, then sprinkle with 3/4 cup of the divided brown sugar.
  • Top with cranberries and raisins and then set aside.
  • In large mixing bowl, cream remaining butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • In separate bowl combine flour, cornmeal and baking powder, mix well.
  • Add flour mixture to creamed mixture along with milk.
  • Mix until well incorporated.
  • Carefully spread over cranberries and raisins.
  • Bake at 350 degrees for 55-60 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes before inverting onto a serving platter.
  • Serve warm.

Nutrition Facts : Calories 375.7, Fat 15.8, SaturatedFat 9.5, Cholesterol 81.2, Sodium 190.4, Carbohydrate 55.8, Fiber 1.7, Sugar 36.9, Protein 4.2

BLACKBERRY CORNMEAL CAKE



Blackberry Cornmeal Cake image

Loved this quick to fix cake. Light and buttery, full of fresh berries, and with a delightful crunch from added sugar on top. Bakes in a cast iron skillet. Can use blueberries as well. From marthastewart.com. I used about 2 cups blackberries.

Provided by LonghornMama

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 tablespoons sugar
1/2 cup low-fat buttermilk
2 large eggs
1/2 cup butter, divided
2 (5 5/8 ounce) containers fresh blackberries or 1 1/2 cups fresh blueberries
1/4 cup sugar

Steps:

  • Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
  • In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
  • Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 375.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 77.6, Sodium 520.4, Carbohydrate 60.1, Fiber 3.2, Sugar 37.2, Protein 5.4

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

CORNMEAL AND ROSEMARY CAKE



CORNMEAL AND ROSEMARY CAKE image

Categories     Egg     Dessert

Yield 6-8 people

Number Of Ingredients 15

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 tablespoon minced fresh rosemary leaves
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar, plus more for dusting
4 large egg yolks
2 large eggs
1/2 cup sour cream
For the Balsamic Syrup:
1/2 cup sugar
1/2 cup balsamic vinegar
1/2 small sprig fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F. For the cake: Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt. Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar. For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool. To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

PROSCIUTTO AND ROSEMARY CORNMEAL CAKES



Prosciutto and Rosemary Cornmeal Cakes image

I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Recipe #239502

Provided by Recipe Reader

Categories     Breakfast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons butter, melted
3/4 cup milk
1 tablespoon fresh rosemary, chopped
3 slices prosciutto, chopped
ground black pepper
butter, for griddle
honey or maple syrup

Steps:

  • Mix all ingredients together.
  • Heat griddle over medium heat.
  • Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
  • Cook about 4 minutes on each side, until golden brown.
  • Serve with honey or syrup.

Nutrition Facts : Calories 336.1, Fat 15.6, SaturatedFat 6.8, Cholesterol 75.7, Sodium 710.9, Carbohydrate 41.7, Fiber 3.8, Sugar 11.6, Protein 7.1

SWEET AND SAVORY MENU: ROSEMARY CORN CAKES WITH PROSCIUTTO AND CHICKEN SAUSAGES WITH HOT AND SWEET PEPPERS



Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
2 cups water, eyeball it
Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
Salt and pepper
4 hot red cherry peppers, chopped
A splash of hot pepper juice
1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
3 tablespoons butter, divided
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary leaves
4 slices prosciutto, chopped
1/2 cup honey

Steps:

  • Preheat a griddle or nonstick skillet over medium heat.
  • Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
  • For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ¿ heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
  • Serve sausages with peppers on top and the cakes alongside drizzled with honey.

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