Oh Sweet Day!

Cornmeal Rosemary Cake

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I always fancy those cooks on Food Network who have bunches rosemary at their backyard where they can use large amount for cooking at anytime. They have too much that they can even use the rosemary stems to thread lamb or chicken kebabs.

Last summer, we tried to grow rosemary from scratch at our backyard. Maybe because the weather was not warm enough, maybe we were too aggressive, it was a totally failure. The seeds didn’t work at all. So, we stuck with dried herbs most of the time.

This year, the summer came on time. It’s already 31 Celsius in the afternoon. We tried again by putting rosemary plants into really good soil. Yes, we gave up starting with seeds. And the rosemary stays strong and beautiful. Now we have lots of them which we can use it in Food Network chefs’ way. Beside savory dishes, I also use it to make sweets.

Ingredients (8-inch cake):

1/2 cup fine yellow cornmeal
1/2 cup cake flour, sifted
1 tablespoon minced fresh rosemary leaves
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/3 cups powdered sugar, plus more for dusting
4 large egg yolks
2 large eggs
1/2 cup sour cream
 

Directions:

Preheat oven to 375F. Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated, increase the speed to high and beat until fluffy, about 3 minutes.

Add the egg yolks and eggs, one at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes.

Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

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