Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

Photo by Scott Phillips
Ingredients
- 4 large eggs
- 1 tsp. grated orange zest
- ¼ tsp. kosher salt
- 3 Tbs. granulated sugar
- 6-¾ oz.(1-½ cups) all-purpose flour
- 1 Tbs. finely grated orange zest
- 5 oz. (1-½ cups) sifted confectioners’ sugar
- + 12 more ingredients
-
- 1/3 cup coarsely chopped toasted pine nuts (about 1-½ oz.)
- 5 Tbs. heavy cream
- 1 Tbs. whole fresh rosemary leaves (stripped from the stem but not chopped)
- Soft butter for the pan
- 4-½ oz. (¾ cup) finely ground yellow cornmeal (Quaker brand is fine)
- 10 oz. (1-1/3 cups) granulated sugar
- 1 Tbs. finely chopped fresh rosemary
- 2 Tbs. fresh orange juice
- 5 oz. (2/3 cup) mascarpone, at room temperature
- ½ cup fresh orange juice
- ¼ lb. (½ cup) unsalted butter, melted
- 1 tsp. baking powder
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x2-inch round cake pan, line the bottom with a round of parchment, and butter the parchment. In a medium bowl, whisk together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder, and salt. In a larg...
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