Cornmeal And Rosemary Cake Recipes

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CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT



Cornmeal Rosemary Cake with Lemon Fondant image

Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

Provided by Elmotoo

Categories     Dessert

Time 1h10m

Yield 1 9inch cake

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup medium-ground yellow cornmeal
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated lemon, zest of
1 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup mascarpone
4 large eggs
1 1/3 cups sugar
8 tablespoons unsalted butter, melted,plus more for buttering the pan
1/2 cup fresh lemon juice
1/3 cup sugar
1 tablespoon rosemary (stripped from the stem, not chopped)
1 1/2 cups powdered sugar, sifted
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon grated lemon, zest of

Steps:

  • Preheat the oven to 350°F.
  • Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
  • In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
  • In a large bowl, briefly whisk the mascarpone to loosen it.
  • Add the eggs one at a time, whisking to combine.
  • Add the sugar and whisk until smooth.
  • Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
  • Stir in the butter.
  • Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
  • While the cake is baking, make the lemon syrup.
  • Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
  • Remove from the heat.
  • Allow the cake pan to cool on a rack for 5 minutes before unmolding.
  • To unmold, run a small knife around the cake.
  • Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
  • The cake should slide right out onto the plate.
  • Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
  • Remove the top plate and the cake will be right side up.
  • With a wooden skewer, poke a few dozen holes all over the top of the cake.
  • While the cake is still warm, brush the cake with the lemon syrup.
  • Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
  • Allow the cake to cool.
  • To make the lemon fondant, bring a small saucepan of water to a boil.
  • Add the rosemary leaves and blanch them for one minute.
  • Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
  • Drain, and spread the rosemary leaves on a paper towel to dry.
  • In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
  • When the cake is completely cool, transfer it to a rack set over a baking sheet.
  • (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
  • You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
  • While the glaze is still wet, transfer the cake to a cake plate.
  • Allow the fondant to dry, an hour or more, before serving the cake.
  • (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
  • After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
  • A few hours before you're ready to serve the cake, make the fondant and glaze the cake.

Nutrition Facts : Calories 4365.6, Fat 139.6, SaturatedFat 79.1, Cholesterol 1171.8, Sodium 1154.7, Carbohydrate 745.3, Fiber 13.7, Sugar 515.9, Protein 55

ROSEMARY-CORNMEAL SHORTBREAD



Rosemary-Cornmeal Shortbread image

Like most folks, I have a go-to list of tried-and-true cookies that I bake and give year-round. While I like them all, my shortbread cookie is my go-to fave for all occasions - its flavor and shape variations make it truly evergreen. For example, the triangle version was the recipe of choice for my holiday cookie swap, and I brought the round version to The Big Summer Potluck blogger getaway hosted by my talented friends Pam Anderson and her daughters Maggy and Sharon. The combination of cake flour, cornstarch, and confectioners' sugar adds a tender, meltaway texture to these shortbread cookies. The small amount of stone-ground cornmeal adds a touch of crunchy texture, and the addition of the rosemary and salt makes each bite of shortbread at once slightly sweet, slightly savory, and wonderfully fragrant.

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 cookies

Number Of Ingredients 10

Nonstick cooking spray or softened butter, for preparing the pan
1 1/2 cups (6 oz./170 g) cake flour, sifted
1/3 cup (1 1/2 oz./42 g) stone-ground cornmeal
2 Tbs. (1/2 oz./15 g) cornstarch
1/2 tsp. table salt
12 Tbs. (6 oz./170 g) unsalted butter, softened
1/2 cup (2 oz./57 g) confectioners' sugar, sifted if lumpy
1 1/2 tsp. finely chopped fresh rosemary
1/2 tsp. pure vanilla extract
Fleur de sel or coarse sanding sugar (optional)

Steps:

  • 1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar.
  • Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.
  • To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed.
  • To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES



Cornmeal Cake with Sweet Rosemary Syrup and Blackberries image

Categories     Cake     Mixer     Egg     Dessert     Bake     Blackberry     Rosemary     Cornmeal     Gourmet

Number Of Ingredients 14

For cake
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

Steps:

  • 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.

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1-1/2 cups packed brown sugar, divided
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup golden raisins
2 large eggs
3 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/3 cup cornmeal
1-1/2 teaspoons baking powder
2/3 cup whole milk

Steps:

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

Nutrition Facts : Calories 312 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 195mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL CAKE



Cornmeal Cake image

I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.

Provided by Malu8033

Categories     Lunch/Snacks

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
1 cup cornmeal
1 cup plain flour
1/2 cup canola oil (or any similar)
1 cup milk
1 tablespoon baking powder

Steps:

  • Pre-heat the oven at 200°C.
  • Lightly oil (or butter) a non-stick 30 cm cake pan.
  • Mix the eggs yolk with sugar and oil.
  • Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
  • Mix this to the eggs mixture.
  • Sift the flour with the baking powder and add to the mixture.
  • On a clean bowl whisk the eggs white and fold into the mixture.
  • Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6

ROSEMARY CORNBREAD



Rosemary Cornbread image

Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes two 5-inch loaves

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
2 large eggs, lightly beaten
5 tablespoons sugar
2/3 cup low-fat buttermilk
2/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
  • Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
  • Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

LEMON ROSEMARY POUND CAKE



Lemon Rosemary Pound Cake image

Lemon and rosemary enhance the flavor of this pound cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

1 1/4 cups granulated sugar
3/4 cup butter, softened
1 tablespoon chopped fresh rosemary leaves
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 cup whipping cream
2 tablespoons powdered sugar

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
  • In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg

ROSEMARY ANJOU PEAR CAKE



Rosemary Anjou Pear Cake image

Add aromatic flavors to your dessert table with this upside-down rosemary and Anjou pear cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 10

4 large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
1 1/2 cups sugar
4 teaspoons coarsely chopped fresh rosemary leaves
2 eggs
1 cup olive oil
2 tablespoons orange-flavored liqueur
1 teaspoon grated orange peel
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground yellow cornmeal
1/2 teaspoon salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
  • In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.

Nutrition Facts : Calories 400, Carbohydrate 55 g, Fat 4, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

CORNMEAL CAKE



Cornmeal Cake image

Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.

Provided by sal

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup butter, softened
½ cup corn flour
⅓ cup water
1 (10 ounce) package frozen corn kernels, thawed
½ cup white sugar
¼ cup cornmeal
⅛ cup heavy cream
⅓ teaspoon baking powder
¼ cup chopped fresh parsley
¼ cup chili powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
  • In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
  • Chop corn in food processor or blender. Stir into butter mixture.
  • In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g

CITRUS CORNMEAL CAKE



Citrus Cornmeal Cake image

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 large egg, room temperature
2 large egg whites, room temperature
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange zest
1 can (15 ounces) mandarin oranges, drained
3 tablespoons sliced almonds

Steps:

  • Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Yield Makes one 9-inch cake

Number Of Ingredients 12

1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
  • Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g

CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, AND CANDIED ROSEMARY



Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary image

Provided by Gabrielle Hamilton

Categories     Cake     Mixer     Egg     Fruit     Dessert     Bake     Pear     Rosemary     Cornmeal     Vanilla     White Wine     Fall     Winter     Chill     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pears
3 cups water
2 cups sugar
1 cup dry or off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
1/4 teaspoon whole black peppercorns
8 Forelle pears or other small pears, peeled, stems left intact
Pound cake
1 cup all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
1/4 teaspoon salt
5 large eggs, beaten to blend in medium bowl
1 teaspoon vanilla extract
Syrup and candied rosemary
1 cup sugar
1/2 cup water
8 (4-inch-long) fresh rosemary sprigs
Baker's sugar or other superfine sugar

Steps:

  • For pears:
  • Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
  • For pound cake:
  • Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
  • Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
  • For syrup and candied rosemary:
  • Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
  • Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
  • Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.

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From ourstate.com


ROSEMARY & LEMON CORNMEAL CAKE | OUR STATE
2021-07-13 Preheat oven to 350°. Grease a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, stir together the cornmeal, flour, granulated sugar, powdered sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, buttermilk, beaten eggs, lemon juice, and rosemary. Stir just to moisten.
From ourstate.com


ROSEMARY CAKE | FOOD FROM PORTUGAL
Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine or butter and dust with flour. In an electric mixer, beat on medium speed the brown sugar, butter and the eggs until obtain a creamy mixture. Add the chopped rosemary, vanilla extract and mix ...
From foodfromportugal.com


33 CORNMEAL RECIPES THAT GO BEYOND CORNBREAD
2021-09-10 Recipe: Rosemary-Olive Oil Cornmeal Cake. Incorporating both olive oil and cornmeal, this Bundt has a bit of a savory taste while still packing a sweet enough punch for any occasion. 15 of 33 View All. Advertisement. Advertisement. Advertisement. 16 of 33. FB More. Tweet Pinterest Email Send Text Message Print. Cornmeal Cookie Berry Shortcakes. …
From southernliving.com


GRAPEFRUIT CORNMEAL CAKE RECIPE - KAY CHUN | FOOD & WINE
Make the cake. Step 1. Preheat the oven to 350°. Butter a 9-inch cake pan. Line the bottom with parchment paper and butter the paper. Advertisement. …
From foodandwine.com


CORNMEAL ROSEMARY OLIVE OIL CAKE WITH ROSEMARY PEACH SYRUP …
In medium bowl sift together flour, baking powder and salt. Stir in the cornmeal. In large bowl, with electric mixter beat eggs, egg yolk, milk, oil, lemon zest and rosemary. Add sugar and honey, mix well to combine. Add dry ingredients and beat until batter is smooth. Pour into prepared pan and bake on middle rack for 30-40 minutes or until ...
From recipetips.com


ORANGE, OLIVE OIL, AND ROSEMARY CAKE - RECIPE - FINECOOKING
Position a rack in the center of the oven, and heat the oven to 325°F. Lightly grease a 9-inch cake pan with oil, fit the bottom with a piece of parchment, and oil the parchment. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand ...
From finecooking.com


SWEET CORNMEAL CAKE RECIPE (EASY) - TOLERANT VEGAN
2022-03-24 3/4 cup plus 1 and 1/2 Tablespoons unsalted butter, cute into small cubes, at room temperature; 3/4 cup plus 3 Tablespoons sugar and additional 2 Tablespoons to sprinkle on top of the cake prior to baking
From thetolerantvegan.com


PEAR CORNMEAL CAKE WITH ROSEMARY SIMPLE SYRUP - PASS THE SUSHI
2019-03-25 Instructions. Preheat the oven to 350 degrees F. Grease a 9" springform pan and set aside. Whisk the flour, corneal, baking powder, baking soda, salt and 1 cup sugar in a large bowl. In another bowl, whisk the buttermilk, eggs, and melted butter. Stir the wet ingredients into the flour mixture until everything is just moistened.
From passthesushi.com


BLUEBERRY CORNMEAL CAKE RECIPE : TASTE OF SOUTHERN
2021-06-06 Using an electric mixer on Medium speed, mix this in just until it’s combined. …. You need 2/3 cups of Buttermilk. Add 1/3 cup of the milk to the batter and mix just until combined. Repeat the process by adding another 1/2 cup of the flour mixture. Mix until combined. Add the other 1/3 cup of the milk.
From tasteofsouthern.com


PEAR CORNMEAL CAKE W ROSEMARY SYRUP - BITE THE ROAD
2013-05-19 Heat oven to 350° Butter a 9-inch springform pan. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
From bitetheroad.com


FLUFFY LEMON ROSEMARY CAKE CREAM CHEESE FROSTING- BAKER BETTIE
Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess. In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary and egg yolks.
From bakerbettie.com


STRAWBERRY CORNMEAL CAKE (WITH HOW TO VIDEO) - GRANDBABY CAKES
2021-05-26 Preheat the oven to 350 degrees. Place a 9” or 10" cast iron skillet in the oven while the batter is prepared. In a small bowl, combine the dry ingredients: flour, cornmeal and salt. Set aside. Using the bowl of your stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high speed.
From grandbaby-cakes.com


ROSEMARY-CORNMEAL SUGAR COOKIES RECIPE - TIM BYRES | FOOD
Step 1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, cornmeal, milk powder, baking powder, baking soda, …
From foodandwine.com


PEAR CORNMEAL CAKE WITH ROSEMARY SYRUP RECIPE | REAL SIMPLE
Whisk together the flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl.
From realsimple.com


PLUM CORNMEAL CAKE RECIPE - TWO PEAS & THEIR POD
2012-08-06 2. Sift the flour, baking powder, cinnamon and salt into a large bowl. Add ½ cup of the cornmeal and whisk together to combine. 3. Put the butter and sugar into the bowl of a stand mixer. Beat on medium speed until light-colored and fluffy, about 3 minutes. Add in the eggs one at a time and mix until combined.
From twopeasandtheirpod.com


PEAR CORNMEAL CAKE W/ ROSEMARY SYRUP - SHUTTERBEAN
2013-10-30 Heat oven to 350° F. Butter a 9-inch springform pan. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
From shutterbean.com


ROSEMARY CAKE - TASTEBOTANICAL - AN EASY HERB-SCENTED CAKE
2019-05-03 Spoon the cake mixture into your prepared loaf tin. Put the tin in the oven and bake for 45 minutes. While the cake is baking, put the juice from your lemon in a small bowl and add the reserved half of the chopped rosemary leaves. Heat in the microwave for 1 minute. The idea is to heat the juice so that the rosemary releases its fragrance.
From tastebotanical.com


BLUEBERRY CORNMEAL CAKE | RICARDO
Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper. In a bowl, combine the flour, cornmeal, baking powder and salt. In another bowl, cream the butter and sugar with an electric mixer for 5 minutes or until the mixture ...
From ricardocuisine.com


LEMON CORNMEAL CAKE WITH STRAWBERRY RHUBARB SAUCE
2010-04-25 Cake: Preheat the oven to 350 degrees F, with the rack set in the lower third of the oven. In medium bowl, combine cornmeal, cake flour, minced rosemary leaves, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), beat butter, softened, and vanilla extract until combined.
From cookincanuck.com


CORNMEAL PASTA RECIPE - THERESCIPES.INFO
Cornmeal Noodles - BigOven tip www.bigoven.com. Mix flour and cornmeal.Make a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll.
From therecipes.info


LEMON CORNMEAL CAKE WITH BLACKBERRIES AND LEMON GLAZE
2015-05-16 Instructions. Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
From dinnerthendessert.com


ROSEMARY OLIVE OIL CAKE - THE FLOUR HANDPRINT
2019-09-20 Start by placing 2 inches of water in a large pot over medium heat. While waiting for water to simmer, chop fresh rosemary until you have 1 tablespoons worth. Once water is simmering, measure sugar into the bowl of a stand mixer (or regular bowl if using hand mixer). Add eggs and stir to combine.
From theflourhandprint.com


SWEET & FLORAL ROSEMARY-CORNMEAL SHORTBREAD - THYME & TEMP
2016-08-06 instructions. Use a little bit of the softened butter to prepare the tart dish and drop the rest in a large mixing bowl. Using a hand mixer, blend the butter until it becomes creamy and pale. Add sugar, salt, and vanilla, and blend again until it’s almost white. Over the top of the creamed butter mix, add the cornmeal, rosemary and sifted flour.
From thymeandtemp.com


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