The best delicious Cornmeal Cake With Rosemary Syrup And Blackberries recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornmeal Cake With Rosemary Syrup And Blackberries recipe today!
Hello my friends, this Cornmeal Cake With Rosemary Syrup And Blackberries recipe will not disappoint, I promise! Made with simple ingredients, our Cornmeal Cake With Rosemary Syrup And Blackberries is amazingly delicious, and addictive, everyone will be asking for more Cornmeal Cake With Rosemary Syrup And Blackberries.
What Makes This Cornmeal Cake With Rosemary Syrup And Blackberries Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornmeal Cake With Rosemary Syrup And Blackberries.
Ready to make this Cornmeal Cake With Rosemary Syrup And Blackberries Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
=== FOR THE CAKE ===
1/2 c Unsalted butter – (1 stick);
-softened
1 c Sugar
1 c Yellow cornmeal
3/4 c All-purpose flour
1 ts Baking powder
3/4 ts Salt
2 lg Eggs
1 lg Egg yolk
2/3 c Milk
=== FOR ROSEMARY SYRUP ===
3/4 c Sugar
3/4 c Water
1/3 c Fresh rosemary leaves;
-chopped
1 tb Fresh lemon juice
1/2 ts Vanilla
=== ACCOMPANIMENTS ===
Lightly-sweetened whipped
-cream
1 pt 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.
Yields
1 servings
Leave a Reply