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Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze
Photo by Scott Phillips

Ingredients

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

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

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