Cornmeal Rosemary Cake with Lemon Fondant
"Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes...."
INGREDIENTS
•
1 1/2 cups all-purpose flour
•
3/4 cup medium-ground yellow cornmeal
•
1 tablespoon finely chopped fresh rosemary
•
1 tablespoon grated lemon, zest of
•
1 teaspoon baking powder
•
1/4 teaspoon kosher salt
•
2/3 cup mascarpone
•
4 large eggs
•
1 1/3 cups sugar
•
8 tablespoons unsalted butter, melted,plus more for buttering the pan
•
1/2 cup fresh lemon juice
•
1/3 cup sugar
•
1 tablespoon rosemary (stripped from the stem, not chopped)
•
1 1/2 cups powdered sugar, sifted
•
1/4 cup heavy cream
•
2 tablespoons fresh lemon juice
•
1 teaspoon grated lemon, zest of
ADVERTISEMENT