Ingredients for Rosemary Rose And Blackberry Cake
- Yellow Cornmeal
- Cake Flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 2 tablespoons rose water
- Fresh Rosemary
- Pure Vanilla Extract
- Eggs
- ½ cup crème fraîche
- Blackberry
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How to Make Rosemary Rose And Blackberry Cake
- Preheat oven to 325°F (160°C). Position oven rack in the middle of the oven.
- Grease and flour a 9x5 inch loaf pan. (Butter the pan and coat with 2 tablespoons of cornmeal, tapping out the excess.)
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup cornmeal, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium-high speed until light and fluffy.
- Add 2 tablespoons rose water, 1 tablespoon finely chopped fresh rosemary, and 1 teaspoon vanilla extract. Mix well.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- Beat in ½ cup crème fraîche until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a clean bowl, beat 4 large egg whites with a clean whisk on medium-high speed until stiff, glossy peaks form.
- Gently fold ¼ of the egg whites into the batter to lighten it.
- Fold in the remaining egg whites until just combined.
- Gently fold in 2 cups fresh blackberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes.
- Gently turn the cake out onto the wire rack and let it cool completely.
- Once cool, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
104g
Fat
94g
Carbs
16g
