CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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yibeltal werash
[email protected]Overall, I was disappointed with this cake. It didn't live up to my expectations.
Kailash Mk
[email protected]This cake is a waste of time and ingredients. Don't bother making it.
Fajle Rabbi
[email protected]I'm not sure what went wrong with this cake. I followed the recipe exactly, but it turned out terrible.
Angela Carrera
[email protected]This cake was a disaster. It didn't rise properly, and it tasted like cardboard.
Than Dar
[email protected]I found this cake to be a bit dry. I would add more butter or oil to the batter next time.
Dan Maluak Ayom Ajuch
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar in the syrup next time.
oduro Philip
[email protected]I'm not a big fan of cornmeal, but I really enjoyed this cake. The rosemary and balsamic syrup really make it special.
Rabin Kapar
[email protected]This cake is a great way to use up leftover cornmeal. It's also a delicious and affordable dessert.
Ronald Kiyemba
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved the unique flavor.
Pro battle
[email protected]This cake is perfect for a special occasion. It's beautiful to look at, and it tastes even better than it looks.
MAGBO HAKEEM
[email protected]I love the combination of sweet and savory in this cake. The cornmeal gives it a nice rustic flavor, and the rosemary and balsamic syrup add a touch of elegance.
Md maruf Hasen
[email protected]This cake is a keeper! It's easy to make, and the results are impressive. I served it to my friends, and they all raved about it.
dravo swaburah
[email protected]I was pleasantly surprised by how well the cornmeal and rosemary complemented each other. The cake was moist and flavorful, and the syrup added a touch of sweetness that balanced out the savory notes.
Saidsoft Soft
[email protected]This cake was a delight! The cornmeal gave it a lovely texture, and the rosemary and balsamic syrup added a unique and sophisticated flavor. I'll definitely be making this again.