Cornmeal Rosemary Cake With Lemon Fondant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP



Cornmeal and Rosemary Cake with Balsamic Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: 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, 1 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.
  • For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
  • To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE



Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce image

Provided by Abigail Johnson Dodge

Categories     Cake     Dessert     Kid-Friendly     Blueberry     Lemon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice
Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

Steps:

  • For glaze:
  • Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
  • Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  • Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

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

LEMON-ROSEMARY LAYER CAKE



Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

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

LEMON CORNMEAL CAKE WITH LEMON GLAZE



Lemon Cornmeal Cake With Lemon Glaze image

This cake is light, moist, flavorful, and not overly sweet. A little bit of work for a huge big pay off! I have served it with fresh strawberries and whipped cream and also with lemon curd and fresh raspberries, many toppings would be great. Can double the amount of glaze to cover the entire cake and allow some to dribble off the sides if you like glaze like we do. I have also added 1/3 cup small frozen blueberries to the dry mix and served it like a coffee cake instead of a dessert, minus the glaze. I think it is especially good with Meyer Lemons if you can find them. Adapted from Epicurious website. Hope you enjoy!

Provided by Scoutie

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/3 cup fine yellow cornmeal
1/2 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled
1 cup packed powdered sugar, sifted
3 -4 tablespoons fresh lemon juice

Steps:

  • For cake
  • Position rack in center of oven and preheat to 350°F
  • Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
  • Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  • Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
  • Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
  • Scrape batter into pan; spread evenly.
  • For glaze.
  • Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
  • Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  • Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  • Immediately run knife around sides of cake.
  • Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
  • Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
  • Stir glaze until blended.
  • While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
  • Cool completely and serve.

Nutrition Facts : Calories 347.1, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.6, Sodium 358, Carbohydrate 52.1, Fiber 1.1, Sugar 29.1, Protein 5.6

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.

LEMON RASPBERRY CORNMEAL CAKE



Lemon Raspberry Cornmeal Cake image

This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.

Provided by Yossy Arefi

Categories     brunch, cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
  • Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
  • Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
  • Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
  • Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
  • Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
  • Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
  • While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
  • Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

More about "cornmeal rosemary cake with lemon fondant recipes"

8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
8-cornmeal-cake-recipes-with-wonderful-texture-and image
2021-08-02 Quince Polenta Cake. This gluten-free cornmeal and almond flour cake is made lovely and moist with the addition of plain yogurt. It's delicately flavored with orange juice and orange zest, and packed with slices of fresh …
From allrecipes.com


ROSEMARY CAKE - TASTEBOTANICAL - AN EASY HERB-SCENTED …
rosemary-cake-tastebotanical-an-easy-herb-scented image
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 …
From tastebotanical.com


CORNMEAL ROSEMARY CAKE WITH PINE NUTS & ORANGE …
cornmeal-rosemary-cake-with-pine-nuts-orange image
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×2-inch round cake pan, line the bottom with a round of parchment, and butter the parchment. In a medium bowl, whisk together the flour, cornmeal, pine …
From finecooking.com


LEMON-CORNMEAL CAKE - WOMAN'S DAY
lemon-cornmeal-cake-womans-day image
2009-02-15 Directions. Heat oven to 325°F. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda ...
From womansday.com


LEMON CORNMEAL CAKE WITH STRAWBERRIES AND CREAM …
lemon-cornmeal-cake-with-strawberries-and-cream image
2014-06-10 Instructions. Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour. In a large bowl pour boiling water over cornmeal and stir to combine; let sit for 5 minutes. Whisk in eggs, …
From cakepaperparty.com


ROSEMARY-LEMON CAKE WITH CURRANTS RECIPE | MYRECIPES
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes. Add yogurt, extracts, egg, and egg white; beat 1 minute. Add flour mixture; beat at low speed until …
From myrecipes.com


MEYER LEMON AND OLIVE OIL CORNMEAL CAKE - COMESTIBLE
2020-02-13 Pour the batter into the greased pan and bake for 45-55 minutes, until the cake is a deep golden brown and completely set in the center. If it looks jiggly or wobbly in the middle it …
From comestiblejournal.com


ROSEMARY MEYER LEMON CAKE - BETHCAKES
2022-01-06 To make the Rosemary Meyer Lemon Cake: Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with nonstick spray. In a large bowl, whisk …
From bethcakes.com


LEMON ROSEMARY OLIVE OIL CAKE - PARSLEY AND ICING
2021-01-03 Instructions. Preheat oven to 350 F. Butter or lightly oil an 8″ pan. In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside. In the bowl …
From parsleyandicing.com


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, …
From dinnerthendessert.com


MEYER LEMON-ROSEMARY LOAF CAKE - SAVOR THE BEST
2022-04-30 Preheat the oven to 350°F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Add the butter and 2 cups granulated sugar to the bowl of an electric mixer and beat …
From savorthebest.com


CORNMEAL OLIVE OIL CAKE AND ROSEMARY PEARS - THIS IS HOW I COOK
2019-12-18 Instructions. Preheat oven to 350. Lightly grease and flour a 9″by 2″ round cake pan. In a large mixing cup, mix flour, baking powder, salt and cornmeal. In a large bowl using …
From thisishowicook.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 …
From bakerbettie.com


LEMON ROSEMARY CAKE WITH LEMON DRIZZLE | BAKED BREE
Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray. Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon zest, juice and vanilla. Add …
From bakedbree.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 …
From cookincanuck.com


#BRUNCHWEEK: ROSEMARY AND CORNMEAL CAKE - JANE'S ADVENTURES …
2016-05-07 What a lovely loaf and I love the flavor profile of Rosemary and Lemon. Reply. Trackbacks. Cheddar French Toast with Crab Hollandaise - A Kitchen Hoor's Adventures …
From janesadventuresindinner.com


ROSEMARY LEMON CORNMEAL CAKE | RECIPE | SEMOLINA CAKE, …
Rick Stein’s Clementine, Almond and Olive Oil Cake from his cookbook The Road to Mexico is a celebration of Californian citrus fruits. This refreshingly light yet moist olive oil cake is made …
From pinterest.com


LEMON ROSEMARY CAKE - KEVIN IS COOKING - DELICIOUS RECIPES
2017-03-22 Instructions. Preheat oven 350°F. Coat the interior of an 8 inch spring form pan with oil or non-stick spray and lightly dust with flour. Set aside. Sift together in a small bowl mix the …
From keviniscooking.com


LEMON CORNMEAL CAKE - LEMON CAKE WITH CORNMEAL RECIPE
2018-04-17 In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, eggs, lemon zest, vanilla extract, almond extract, and …
From tablefortwoblog.com


LEMON CORNMEAL CAKE RECIPE | LEMONS + ANCHOVIES
2012-02-26 Whisk together the flour, cornmeal, baking powder, baking soda and salt in a medium bowl. In a separate bowl beat the butter, sugar, lemon zest and lemon juice with a …
From lemonsandanchovies.com


ROSEMARY LEMON CORNMEAL CAKE | RECIPE | SEMOLINA CAKE, FOOD, …
Rosemary Lemon Cornmeal Cake. rosemary lemon semolina cake. Emily Greene. 7k followers . Just Desserts ... I never thought a gluten free cake could be as delicious and fluffy …
From pinterest.com


CORNMEAL CAKE WITH ROSEMARY SYRUP (KOKO'S CORNER)
2010-01-20 Cornmeal Cake With Sweet Rosemary Syrup And Blackberries desserts 1 stick (1/2 cup) unsalted butter, softened 1 cup sugar 1 cup yellow cornmeal 3/4 cup all-purpose …
From kokoscornerblog.com


LEMON ROSEMARY CORNMEAL CAKE WITH BALSAMIC SYRUP
Preheat the oven to 350, move an oven rack to the bottom third of the oven. Grease an 8″ cake pan. Line the bottom with parchment paper, and set aside. In a medium mixing bowl, whisk …
From thiscelebratedlife.com


MEYER LEMON AND ROSEMARY CAKE | ENCHARTED COOK
2019-03-18 Instructions. Preheat oven to 350°F/177°C. Grease and flour a 25 cm x 11 cm loaf pan (9 ⅘ in x 4 ⅓ in). If using a dark metal pan, reduce oven temperature to 325°F/163°C. Sift …
From enchartedcook.com


CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT - PERFORMANCE HIGH
2021-04-13 2 T lemon juice. 4 T heavy cream. 1 t grated lemon zest. Preheat oven to 350 degrees. Butter a 9″ cake pan, line with parchment paper, & butter paper. In a bowl, combine the flour, cornmeal, chopped rosemary, lemon zest, baking powder & salt. In a large bowl, briefly …
From performancehigh.com


ROSEMARY LEMONADE CAKE RECIPE - SERIOUS EATS
2019-04-18 1/2 pound butter, softened 2 1/2 cups sugar, divided 4 eggs, room temperature 1/4 cup candied lemon peel, chopped, plus more, left whole, for garnish
From seriouseats.com


CHAPTER 125: CORNMEAL ROSEMARY CAKE WITH LEMON GLAZE - THE …
Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery …
From zoboko.com


ROSEMARY LEMON CAKE - THE LITTLE EPICUREAN
2015-11-19 Preheat oven to 350°F. Line three 6-inch cake round pans with parchment paper. Lightly grease and set aside. In a large bowl, whisk together flour, baking powder, baking …
From thelittleepicurean.com


LEMON ROSEMARY OLIVE OIL CAKE - AMANDA'S COOKIN'
2010-09-24 Preheat oven to 350 F. Coat a 10-inch tube pan with Baker's Joy cooking spray; or regular cooking spray then dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces …
From amandascookin.com


LEMON CORNMEAL CAKE WITH BLUEBERRIES - A RED SPATULA
2020-08-09 Making The Lemon Cornmeal Cake. Prepare your pans for baking. Combine the flours, baking powder, baking soda, and salt. In a small bowl, combine the granulated sugar …
From aredspatula.com


LEMON-ROSEMARY CRUMB CAKE RECIPE | MYRECIPES
Reserve 1/2 cup flour mixture for topping; set aside. Step 3. Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at …
From myrecipes.com


ROSEMARY & LEMON CORNMEAL CAKE - THEHEIRLOOMBAKER.COM
2020-08-26 In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside. In a stand mixer with the paddle attachment on medium speed, cream the softened …
From theheirloombaker.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 …
From ourstate.com


ROSEMARY LEMON CORNMEAL CAKE - OUR STATE
2021-08-07 Rosemary & Lemon Cornmeal Cake Yield: 12 servings. 1 cup yellow cornmeal 3 cups all-purpose flour 1 cup granulated sugar ⅓ cup powdered sugar, plus more for dusting …
From ourstate.com


LEMON~ROSEMARY CORNMEAL MADELEINES - SWEET SENSATIONS
2015-05-20 Whisk together cornmeal mix, flour, and sugar in a large bowl. Add buttermilk, melted butter, eggs, lemon zest and rosemary. Whisk together just until blended. Spoon …
From thesweetsensations.com


THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
2020-09-21 Rosemary Lemon Loaf Cake. Preheat the oven to 325 degrees Fahrenheit. Mix the butter (room temperature) and sugar on medium speed in an electric mixer. Add in the sour …
From sugarandcharm.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #desserts     #cakes     #number-of-servings     #4-hours-or-less

Related Search