Rosemary Lemon Cornmeal Cake
 
Prep time
Cook time
Total time
 
If you like lemon curd you'll love this cake- tart and sticky with an amazing texture.
Recipe type: Dessert
Serves: 16
Ingredients
  • 200 g butter
  • 200 g sugar
  • 200 g ground almonds
  • 100 g cornmeal
  • 1.5 tsp baking powder*
  • 3 eggs
  • 2 lemons, juice and zest
  • 2-3 sprigs fresh rosemary
  • 125 g icing sugar
Instructions
  1. Preheat the oven to 350.
  2. Line a springform pan with lightly greased parchment paper.
  3. Beat together the butter and sugar until pale and whipped.
  4. In a medium bowl, mix ground almonds, cornmeal and baking powder (if using). Add a portion of the dry ingredients to the butter mixture, mix well, then add one egg. Repeat- adding a bit of dry ingredients, then an egg until all is well incorporated. I like to use a standing mixer for this since, to omit things like baking powder (which contain gluten, unless you get special gluten-free stuff), we need to really beat air into the eggs to lift the cake. You know how if you over-work gnocchi it's the worst? This is the opposite of that.
  5. Beat in lemon zest and pour the batter into your lined springform pan. Bake for 40 minutes.
  6. Remove from oven and let cool in the springform pan.
  7. In a small saucepan, mix icing sugar and lemon juice and bring to a boil. Once the icing sugar is completely dissolved, remove from heat and add most of your rosemary (save a small sprig for later if you want to use it as garnish). Let the rosemary steep in the syrup for 5-7 minutes then remove the herbs.
  8. Using a small toothpick or cake tester, swiftly poke small holes throughout the top of your cake. Pour your syrup over top the cake and let it sit until completely cooled before removing it from the pan.
Notes
*To make this recipe completely gluten free, purchase some gluten-free baking powder or omit it completely and beat the batter extra vigorously when adding the eggs.
Recipe by Port and Fin at https://portandfin.com/rosemary-lemon-semolina-cake/