koko's corner

Gather together all your ingredients, bowl and baking pan.

Butter an 8 by 2 inch round baking pan.

When I catch myself before throwing away the butter wrapper, I use it for buttering the pan. It works a treat.

In the mixing bowl, add the sugar and butter.

On high speed beat together the sugar and butter until light and fluffy.

Add the cornmeal,

the eggs and egg yolk.

Then the flour and baking powder, 

and the milk. 

Beat batter at high speed until pale yellow, about 3 minutes.

Pour into prepared pan. 

Bake in middle of 350*F oven for 40 minutes. In my oven, it was perfect at 30 minutes.

While the cake is baking, start the rosemary syrup.

It's just a simple syrup of equal amounts of sugar and water with some fresh lemon juice and fresh rosemary leaves. 

In a small saucepan add the sugar and water, 

and the fresh lemon juice. 

And rosemary leaves.

The recipe calls for the rosemary leaves to be chopped. Sorry, I don't see a need to do that when they are going to be strained out anyway. I did pull most of the leaves off of the the woody stems, and broke them up a little before adding to the pan. 

Simmer for 10 minutes. 

Take off the heat and add the vanilla.

Cool syrup for 30 minutes then, 

Strain the syrup.

I lined a metal sieve with a double layer of cheesecloth to strain the syrup through. 

Now the cake is hot out of the oven. 

Let cool for 10 minutes and remove from pan. 

While the cake is still warm brush the syrup over it.

Cooling cake.

According to the recipe this should be served with whipped cream and berries.

According to me...it's delicious just like this. 

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Cornmeal Cake With Sweet Rosemary Syrup And Blackberries

desserts

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk
  sweet rosemary syrup

Accompaniments
lightly sweetened whipped cream
2 half-pints blackberries

Make cake:
Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake
pan.

In a large bowl with an electric mixer beat together butter and sugar
until light and fluffy. Add remaining cake ingredients and 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.

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.

SWEET ROSEMARY SYRUP

3/4 cup sugar
3/4 cup water
1/3 cup fresh rosemary leaves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla

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.

Gourmet
June 1995
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Sheldon on rfc.

** Exported from Now You're Cooking! v5.84 **

And that's that.