Lemon-Rosemary Cornmeal Cake: A Zesty Delight 🍋🌿

Cornmeal Rosemary Cake with Lemon Fondant

Recipe by: Tom Douglas

Cook Time: 40 minutes

Prep Time: 30 minutes

Total Time: 1 hour and 10 minutes

Description:
Indulge in the delightful flavors of this Cornmeal Rosemary Cake with Lemon Fondant, a creation by the renowned chef Tom Douglas. This recipe offers a unique twist with its almost transparent powdered sugar glaze, delicately infused with the essence of rosemary and lemon zest. To balance the flavors, the rosemary undergoes a blanching process, ensuring a harmonious blend that enhances the overall taste experience. For a simpler presentation, you can opt to skip the fondant and instead serve the cake with fresh figs or clusters of grapes, allowing its natural flavors to shine through.

Recipe Category: Dessert

Keywords: Less than 4 Hours

Nutritional Information (per serving):

• Calories: 4365.6
• Fat: 139.6g
• Saturated Fat: 79.1g
• Cholesterol: 1171.8mg
• Sodium: 1154.7mg
• Carbohydrates: 745.3g
• Fiber: 13.7g
• Sugar: 515.9g
• Protein: 55g

Servings: 1 9-inch cake

Ingredients:

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare a 9-inch cake pan by greasing it with butter, lining it with parchment paper, and greasing the paper.

3. Combine the all-purpose flour, yellow cornmeal, chopped fresh rosemary, lemon zest, baking powder, and kosher salt in a bowl.

4. In a separate large bowl, briefly whisk the mascarpone to loosen it, then add the eggs one at a time, whisking until well combined.

5. Add the sugar to the mascarpone mixture and whisk until smooth.

6. Gradually fold the dry ingredients into the wet ingredients in two batches, mixing until the batter is smooth.

7. Stir in the melted unsalted butter until fully incorporated into the batter.

8. Pour the cake batter into the prepared pan and bake for approximately 40 minutes, or until a skewer inserted into the center comes out clean.

9. While the cake is baking, prepare the lemon syrup by combining the fresh lemon juice and sugar in a small saucepan over medium heat. Cook until the sugar dissolves, then remove from heat.

10. Allow the cake to cool in the pan on a wire rack for 5 minutes before carefully unmolding it onto a plate.

11. Using a wooden skewer, poke several holes all over the top of the warm cake, then brush generously with the prepared lemon syrup. Allow the syrup to soak into the cake.

12. For the lemon fondant, blanch the rosemary leaves in boiling water for one minute, then transfer them to ice water to cool. Drain and dry the rosemary leaves on a paper towel.

13. In a bowl, whisk together the powdered sugar, heavy cream, fresh lemon juice, lemon zest, and blanched rosemary leaves until smooth.

14. Once the cake has completely cooled, transfer it to a wire rack set over a baking sheet. Pour the lemon fondant over the cake, allowing it to drip down the sides.

15. To ensure full coverage, gently tilt the rack back and forth to encourage the fondant to coat the entire cake surface.

16. While the fondant is still wet, carefully transfer the cake to a cake plate for serving.

17. Allow the fondant to set and dry for at least an hour before slicing and serving. For optimal freshness, store any leftover cake in an airtight container at room temperature.

18. For advanced preparation, the cake can be made one day ahead. After brushing with the lemon syrup, allow it to cool completely, then wrap tightly in plastic wrap and store at room temperature. Finish with the fondant glaze a few hours before serving.

Indulge in the delightful combination of flavors and textures offered by this Cornmeal Rosemary Cake with Lemon Fondant, a perfect treat for any dessert occasion. Enjoy the harmonious blend of citrusy lemon, aromatic rosemary, and comforting cornmeal in every bite! 🍋🌿