Balsamic: Cornmeal and Rosemary Cake with Balsamic Syrup

[Guest guest]

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Cornmeal and Rosemary Cake with Balsamic Syrup - Italian

 

For the Cake:

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

For the Balsamic Syrup:

1/2 cup sugar

1/2 cup balsamic vinegar

1/2 small sprig fresh rosemary

 

 

 

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.

 

Yield: 4 to 6 servings

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 35 minutes

 

 

Source: Giada De Laurentiis, Episode#: EI1016, © 2006 Television Food Network

Formatted by Chupa Babi: 06.04.08

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