CORNMEAL AND ROSEMARY CAKE
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.
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Rose Jerryrose
[email protected]This cake is a great canvas for creativity. I've tried it with different herbs, spices, and fruits, and it always turns out delicious.
Adnan khan baloch
[email protected]I added some chopped walnuts to the batter for a little extra crunch. It turned out great!
Frances Gilbert
[email protected]This cake is a great make-ahead dessert. I made it the day before a party and it was still moist and delicious the next day.
Amadja Ezra
[email protected]I made this cake for my family and they all loved it! It was a great way to use up some fresh rosemary from my garden.
Ron Correnti
[email protected]This cake was a disappointment. It was dry and crumbly, and the flavor was bland.
Atem Caruthers
[email protected]I'm not a big fan of cornmeal, but I decided to try this recipe anyway. I was pleasantly surprised! The cake was moist and flavorful, and the rosemary added a nice touch.
lucky Ogbe
[email protected]This cake is perfect for a summer gathering. It's light and refreshing, and the rosemary adds a nice touch of flavor.
Goolam Tarteel
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
Jayden Oliver
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Shrutika Neupane
[email protected]This recipe is a keeper! The cake was easy to make and turned out perfectly. I loved the nutty flavor of the cornmeal and the subtle hint of rosemary.
Benjie Reid
[email protected]I made this cake for a potluck and it was gone in minutes! Everyone loved the flavor and texture.
Mukesh Yogi
[email protected]This cornmeal and rosemary cake was a hit at my dinner party! The combination of cornmeal and rosemary gave it a unique and delicious flavor, and the cake was moist and fluffy. I will definitely be making this again.