Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

Ingredients

• Soft butter for the pan
• 4-½ oz. (¾ cup) finely ground yellow cornmeal (Quaker brand is fine)
• 6-¾ oz.(1-½ cups) all-purpose flour
• 2 Tbs. fresh orange juice
• 10 oz. (1-¹/₃ cups) granulated sugar
• 1 Tbs. whole fresh rosemary leaves (stripped from the stem but not chopped)
• 1 tsp. grated orange zest
• + 12 more ingredients
• • 5 oz. (1-½ cups) sifted confectioners’ sugar
  • 1 Tbs. finely grated orange zest
  • ½ cup fresh orange juice
  • ¼ lb. (½ cup) unsalted butter, melted
  • ¼ tsp. kosher salt
  • ¹/₃ cup coarsely chopped toasted pine nuts (about 1-½ oz.)
  • 1 tsp. baking powder
  • 5 Tbs. heavy cream
  • 1 Tbs. finely chopped fresh rosemary
  • 5 oz. (²/₃ cup) mascarpone, at room temperature
  • 3 Tbs. granulated sugar
  • 4 large eggs

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...

View full recipe at Fine Cooking