Ingredients Jump to Instructions ↓

  1. Cornmeal Cake with Blackberries

  2. 1/2 cup butter, softened

  3. 1 cup sugar

  4. 1 cup yellow cornmeal

  5. 1 cup flour

  6. 1 teaspoon baking powder

  7. 3/4 teaspoon salt

  8. 2 eggs

  9. 1 egg yolk

  10. 2/3 cup milk

  11. 1 cup light agave nectar

  12. 1/2 cup white corn syrup

  13. 1/3 cup fresh rosemary leaves

  14. 1 tablespoon lemon juice

  15. 1/2 teaspoon vanilla extract

  16. mascarpone cheese

  17. 1 pint blackberies

  18. Combine the agave nectar and corn syrup in a small saucepan and bring to a boil. Reduce the heat to low. Add the resemary and simmer for 5 minute. Remove the pan from the heat and stir in teh

  19. vanilla. Let stand, covered, for 20 mionutes. Cool the syrup

  20. completely. Strain.

  21. Cream the butter and sugar until fluffy. Add cornmeal, flour,

  22. baking powder, salt, eggs, egg yolk and milk and beat on low until

  23. blended. Beat on high for 3 minutes or until the mixture is pale

  24. yellow.

  25. Pour the batter into a greased and floured 8-inch round cake pan.

  26. 350F for 35 to 40 minutes or until a toothpick comes out

  27. clean. Cool on a rack for 10 minutes. Remove from pan and place right

  28. side up on a rack set over a baking sheet. Brush the warm cake

  29. with 3/4 cup syrup and allow the syurup to soak in. Repeat. Reserve

  30. excess syrup.

  31. Cut the cake into wedges. Serve with a spoonful of mascarpone and top with blackberries. Drizzle some of the reserved syrup onto the

  32. cake or onto the plate.


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