This is a print preview of "Cornmeal Cake With Rosemary Syrup And Blackberries" recipe.

Cornmeal Cake With Rosemary Syrup And Blackberries Recipe
by Global Cookbook

Cornmeal Cake With Rosemary Syrup And Blackberries
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  Servings: 1

Ingredients

  • 1/2 c. Unsalted butter - (1 stick) softened
  • 1 c. Sugar
  • 1 c. Yellow cornmeal
  • 3/4 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 3/4 tsp Salt
  • 2 lrg Large eggs
  • 1 lrg Egg yolk
  • 2/3 c. Lowfat milk
  • 3/4 c. Sugar
  • 3/4 c. Water
  • 1/3 c. Fresh rosemary leaves minced
  • 1 Tbsp. Fresh lemon juice
  • 1/2 tsp Vanilla Lightly-sweetened whipped cream
  • 1 pt Blackberries

Directions

  1. Preheat oven to 350 degrees and butter and flour an 8- by 2-inch round cake pan.
  2. Make cake: In a large bowl with an electric mixer beat together butter and sugar till light and fluffy. Add in Large eggs, and yolk, one at a time, beating well after each addition.
  3. In a separate bowl, mix together dry ingredients and add in to butter and egg mix, 1/3 at a time, alternating with lowfat milk. Beat on low speed till combined. Beat batter on high speed till pale yellow, about 3 min.
  4. Pour batter into prepared pan and bake in middle of oven 40 min, or possibly till a tester comes out with a few crumbs adhering.
  5. Make rosemary syrup while cake is baking: In a small saucepan simmer all syrup ingredients except vanilla 10 min. Remove pan from heat and stir in vanilla. Cold syrup 30 min and strain through a sieve into a 2-c. measure.
  6. Cold cake in pan on a rack 10 min. Invert cake onto hand and return, right-side up, to rack. While cake is still hot, gradually brush 1/3 c. syrup over it, allowing syrup to soak in before adding more. Refrigerateremaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
  7. Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.