Cornmeal Rosemary Cake With Lemon Fondant Recipes

CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT

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.

ROSEMARY-CORNMEAL SHORTBREAD

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 AND ROSEMARY CAKE WITH BALSAMIC SYRUP

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 RASPBERRY CORNMEAL CAKE

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.

CORNMEAL PLUM CAKE WITH LEMON WHIPPED CREAM

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch springform pan with cooking spray and sprinkle the bottom with 1 tablespoon cornmeal.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until foamy, about 1 minute. Add 1/3 cup of the sugar in a stream and whip to soft-medium peaks or the consistency of marshmallow cream. Transfer to a bowl and set aside.
• Wipe the stand mixer bowl out with a paper towel. Whisk the flour, remaining 1/3 cup cornmeal, 2/3 cup sugar, baking powder and salt until combined. Add the egg yolks, lemon zest, cream, butter, oil and vanilla and mix on low speed until combined. Scrape the bowl and whisk clean and mix on medium speed for 20 seconds.
• Use a spatula to fold the whipped egg white mixture into the batter in two additions, mixing until just combined. Pour the batter into the prepared pan and spread until smooth. Place the plum slices over the top and sprinkle with the remaining 1 tablespoon sugar. Bake until a toothpick inserted near the center comes out with moist crumbs, 44 to 48 minutes.
• Cool the cake in the pan on a rack for 20 minutes. Remove the sides of the pan and let the cake cool until barely warm. Serve slightly warm or at room temperature with a dollop of Lemon Whipped Cream. Store leftover cake covered at room temperature on the counter overnight.
• Combine the sugar, zest and salt in the bowl of a stand mixer fitted with the whisk attachment. Stir the mixture with a spoon to release the lemon aroma. Add the cream and vanilla and whip on medium speed until medium peaks form. Serve a dollop with a slice of Cornmeal Plum Cake. Store leftover cream covered in the refrigerator.

LEMON CORNMEAL CAKE

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.)