->Cornmeal 01 <-

1/2 cup butter, softened

1 cup sugar

1 cup yellow cornmeal

1 cup flour

1 teaspoon baking powder

3/4 teaspoon salt

2 eggs

1 egg yolk

2/3 cup milk

1 cup light agave nectar

1/2 cup white corn syrup

1/3 cup fresh rosemary leaves

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

mascarpone cheese

1 pint blackberies

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

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

completely. Strain.

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

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

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

yellow.

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

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

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

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

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

excess syrup.

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

cake or onto the plate.