Cornmeal Cake With Rosemary Syrup And Blackberries Recipe - Cooking Index
Cornmeal Cake With Rosemary Syrup And Blackberries Recipe - Cooking Index
| For The Cake | ||
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - softened |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Salt |
| 2 teaspoons | 10ml | Eggs (large) |
| 1 teaspoon | 5ml | Egg yolk (large) |
| 2/3 cup | 157ml | Milk |
| For Rosemary Syrup | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3/4 cup | 177ml | Water |
| 1/3 cup | 13g / 0.5oz | Fresh rosemary leaves - chopped |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Vanilla |
| Accompaniments | ||
| Lightly-sweetened whipped cream | ||
| 1 | Blackberries |
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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