Ingredients for Cornmeal Rosemary Cake With Lemon Fondant
- All Purpose Flour
- Yellow Cornmeal
- Fresh Rosemary
- Lemon, Zest Of
- 2 teaspoons baking powder
- Kosher Salt
- Mascarpone
- 2 large eggs
- 1 ½ cups granulated sugar
- Unsalted Butter
- Fresh Lemon Juice
- 2 tablespoons fresh rosemary sprigs, blanched
- 2 cups powdered sugar
- Heavy Cream
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How to Make Cornmeal Rosemary Cake With Lemon Fondant
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blanched rosemary.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 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.
- 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.
- Once the cake is completely cool, brush it with the lemon syrup. If using the fondant, frost the cake evenly.
- Garnish with fresh figs or grapes and serve.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
2063g
Fat
395g
Carbs
248g
