Rosemary Rose And Blackberry Cake Recipes

ROSEMARY AND LEMON BLACKBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
• Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
• Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
• Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
• Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
• Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

ROSEMARY, ROSE, AND BLACKBERRY CAKE

Steps:

• Position oven rack in the middle of oven; preheat oven to 325°.
• Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
• Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
• Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
• Beat in the egg yolks one at a time, beating well after each addition.
• Beat in the creme fraiche just until blended.
• Whisk in the flour mixture just until blended.
• Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
• With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
• Fold in the remaining whites just until blended; then fold in the blackberries.
• Transfer the batter to the pan and smooth the top with a rubber spatula.
• Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
• Let cool completely on the rack.
• To serve, use a sharp serrated knife to cut the cake into slices.

BLACKBERRY AND ROSEMARY CRUMBLE

Steps:

• To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.
• In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND 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.