Cornmeal Rosemary Cake With Lemon Fondant Recette

Indulge in this irresistible Cornmeal Rosemary Cake, a culinary masterpiece by Tom Douglas! This recipe features a unique, almost transparent powdered sugar glaze flecked with delicately blanched rosemary and zesty lemon. The rosemary is carefully blanched to soften its intensity, creating a perfectly balanced flavor profile. For a simpler, rustic treat, skip the elegant fondant – a simple lemon syrup brushed over the cake and served with fresh figs or grapes is equally delightful. This cake is perfect for a special occasion or a casual weekend treat. Prepare to be amazed by the surprising combination of textures and tastes!

Préparation 30 min
Cuisson 70 min
Calories 4365.6 kcal
Protéines 109g
Note Soyez le premier
Cornmeal Rosemary Cake With Lemon Fondant 119

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Équipe éditoriale cuisine de Forktionary

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Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Cornmeal Rosemary Cake With Lemon Fondant

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Comment préparer Cornmeal Rosemary Cake With Lemon Fondant

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, oil, milk, and lemon zest.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blanched rosemary.
  6. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, prepare the lemon syrup: Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup comes to a simmer. Remove from heat and stir in the lemon juice.
  9. Prepare the fondant: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency. Gently fold in the finely chopped blanched rosemary and lemon zest.
  10. Once the cake is completely cool, brush it with the lemon syrup. If using the fondant, frost the cake evenly.
  11. Garnish with fresh figs or grapes and serve.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

2063g

Fat

395g

Carbs

248g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European The Americas American Vegetarian Summer Recipes Fall Recipes Baking

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Time To Make Course Preparation Desserts Cakes Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Cornmeal Rosemary Cake With Lemon Fondant ?

Cornmeal Rosemary Cake With Lemon Fondant prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Cornmeal Rosemary Cake With Lemon Fondant ?

Cornmeal Rosemary Cake With Lemon Fondant contient environ 4365.6 calories par portion, avec environ 109 g de protéines, 248 g de glucides et 214 g de lipides.

De quels ingrédients ai-je besoin pour Cornmeal Rosemary Cake With Lemon Fondant ?

Les principaux ingrédients de Cornmeal Rosemary Cake With Lemon Fondant sont All Purpose Flour, Yellow Cornmeal, Fresh Rosemary, Lemon, Zest Of, Baking Powder, Kosher Salt. Consultez la liste complète avec les quantités ci-dessus.

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