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Cornmeal Cake With Rosemary Syrup And Blackberries Recipe - Cooking Index

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Cornmeal Cake With Rosemary Syrup And Blackberries

Courses: Dessert
Serves: 1 people

Recipe Ingredients

  For The Cake
1/2 cup 99g / 3.5ozUnsalted butter - (1 stick) - softened
1 cup 198g / 7ozSugar
1 cup 62g / 2.2ozYellow cornmeal
3/4 cup 46g / 1.6ozAll-purpose flour
1 teaspoon 5mlBaking powder
3/4 teaspoon 3.8mlSalt
2 teaspoons 10mlEggs (large)
1 teaspoon 5mlEgg yolk (large)
2/3 cup 157mlMilk
  For Rosemary Syrup
3/4 cup 148g / 5.2ozSugar
3/4 cup 177mlWater
1/3 cup 13g / 0.5ozFresh rosemary leaves - chopped
1 tablespoon 15mlFresh lemon juice
1/2 teaspoon 2.5mlVanilla
  Accompaniments
  Lightly-sweetened whipped cream
1   Blackberries

Recipe Instructions

Preheat oven to 350 degrees and butter and flour an 8- by 2-inch round cake pan.

Make cake: In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, and yolk, one at a time, beating well after each addition.

In a separate bowl, mix together dry ingredients and add to butter and egg mixture, 1/3 at a time, alternating with milk. 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: In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.

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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E286 broadcast 05-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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