Mu Gratiem (Garlic Pork)
Filet Mignon and Yogurt Raspberry Cake

Cornmeal Cake with Rosemary Syrup

If you don't care for overly sweet desserts, this is for you.

This was perfect after the pot roast dinner I made.

Cake plated 

Get your cornmeal out and pre-heat your oven, you are gonna love this. 

Caked ingred

Gather together all your ingredients, bowl and baking pan.

Prepare 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.

Add sugar 

In the mixing bowl, add the sugar and butter.

Cream butter and sugar 

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

Add cornmeal 

Add the cornmeal,

Add eggs 

the eggs and egg yolk.

Add flour bpowder 

Then the flour and baking powder, 

Add milk 

and the milk. 

Beat three minutes 

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

Pour into prepared pan

Pour into prepared pan. 

Cake ready to bake 

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.

Rosemary syrup ingred 

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

Sugar and water into pan 

In a small saucepan add the sugar and water, 

Add lemon juice

and the fresh lemon juice. 

Add rosemary 

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. 

After dissolved add vanilla 

Take off the heat and add the vanilla.

Cool syrup for 30 minutes then, 

Strain rosemary syrup 

Strain the syrup.

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

Cake hot out of oven 

Now the cake is hot out of the oven. 

Let cool for 10 minutes and remove from pan. 

Brush cake with syrup

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

Cake cooling

Cooling cake.

Plated two

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

According to's delicious just like this. 

@@@@@ Now You're Cooking! Export Format

Cornmeal Cake With Sweet Rosemary Syrup And Blackberries


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

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

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

Serve cake, cut into wedges, with whipped cream, blackberries, and
remaining 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.

June 1995

Sheldon on rfc.

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

And that's that.