CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES (for six to eight)
For the cake:
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
¾ cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
2 whole large eggs
1 large egg yolk
For the rosemary syrup:
¾ cup sugar
¾ cup water
1/3 cup fresh rosemary leaves, chopped
1 tablespoon fresh lemon juice
½ teaspoon vanilla
For the accompaniments:
lightly sweetened whipped cream
2 half-pints blackberries
1.Preheat the oven to 350* and butter and flour am 8 by 2 inch cake pan, knocking out any excess flour.
2. In a bowl with an electric mixer beat together the butter and sugar until light and fluffy. Add the remaining cake ingredients and beat on low speed until combined. Beat the batter on high speed until pale yellow, about 3 minutes.
3. Pour the batter into the pan and bake it in the middle of the oven for 40 minutes, or until a tester comes out with only a few crumbs adhering.
4. While the cake is baking, in a small saucepan heat all of the syrup ingredients except the vanilla, stirring until the sugar dissolves, and simmer 10 minutes. Remove the pan from the heat and stir in the vanilla. Cool the syrup 30 minutes and strain through a sieve into a 2 cup measure.
5. Chill the remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic at room temperature.
6. Serve the cake, cut into wedges, with whipped cream, blackberries and the remaining rosemary syrup.
SWEET ROSEMARY SYRUP