Cornmeal Cake With Rosemary Syrup And Blackberries Recipe
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
- 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 till light and fluffy. Add in Large eggs, and yolk, one at a time, beating well after each addition.
- 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.
- 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.
- 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.
- 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.
- Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.
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