Recipe Archives->Cakes->Cornmeal 01

Cornmeal Cake with Blackberries

1/2 cup butter, softened
1 cup sugar
1 cup yellow cornmeal
1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
1 egg yolk
2/3 cup milk
1 cup light agave nectar
1/2 cup white corn syrup
1/3 cup fresh rosemary leaves
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
mascarpone cheese
1 pint blackberies

Combine the agave nectar and corn syrup in a small saucepan and
bring to a boil.  Reduce the heat to low.  Add the resemary and
simmer for 5 minute.  Remove the pan from the heat and stir in teh
vanilla.  Let stand, covered, for 20 mionutes.  Cool the syrup
completely.  Strain.

Cream the butter and sugar until fluffy.  Add cornmeal, flour,
baking powder, salt, eggs, egg yolk and milk and beat on low until
blended.  Beat on high for 3 minutes or until the mixture is pale
yellow.

Pour the batter into a greased and floured 8-inch round cake pan.
Bake at 350F for 35 to 40 minutes or until a toothpick comes out
clean.

Cool on a rack for 10 minutes.  Remove from pan and place right
side up on a rack set over a baking sheet.  Brush the warm cake
with 3/4 cup syrup and allow the syurup to soak in.  Repeat.  Reserve
excess syrup.

Cut the cake into wedges.  Serve with a spoonful of mascarpone and
top with blackberries.  Drizzle some of the reserved syrup onto the
cake or onto the plate.

Printable version: cornmeal01.txt.