This simply delicious Tasty Tuesday rosemary cake that proved to be perfect with afternoon tea, as well as a scrumptious late night snack after the symphony.
Rosemary is one of the summer herbs that grows well at high altitude. However, like basil, sage, thyme and mint, it dies off after the first Colorado freeze at or above 7,000 feet. The Biosyntrx staff moved our herb garden inside to a south-facing window in early November to see how much longer we would have access to the fresh herbs we all love.
We hope you enjoy the recipe below as much as we enjoyed growing the rosemary and making a gluten-free pear cake infused with the divine scent and taste of one or our favorite herbs.
Pear Cornmeal Cake with Rosemary Syrup
Ingredients (recipe serves eight)
- 11/4 leveled cups gluten-free flour that includes xanthan and gar gum, or regular all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon soda
- 1/4 teaspoon fine salt
- 1 cup sugar
- 8 tablespoons (one stick) unsalted butter, melted, plus more for the pan
- 1/2 cup buttermilk
- 2 large eggs, whisked
- 2 ripe pears, peeled & cut into 8 wedges or 3/4 inch chunks
- 7 large sprigs rosemary
- Freshly whipped cream for serving (optional)
- Directions (follow exactly)
Whisk together the flour, cornmeal, baking powder, baking soda, salt, and one cup of sugar in a large bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
Transfer the batter to the buttered nine-inch cake pan. Bake at 350 degrees until a toothpick inserted in the center comes out clean (45-55 minutes). Cool in the pan for 15 minutes then transfer to wire rack to completely cool.
Meanwhile, heat the rosemary with 1/4 cup sugar and 1/4 cup water in a small pan over medium heat. Cook and stir for a minute or two until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for at least 30 minutes and up to 4 hours. Discard the rosemary sprigs.
While the cake is still warm, brush the top and sides with the rosemary-infused syrup. Poke holes in the top with a round toothpick and brush the top again with all the rest of the leftover rosemary syrup.
Serve warm or at room temperature with whipped cream, or creme fraiche, if desired.
Rosemary is a potent anti-oxidant, anti-inflammatory, anti-allergic and anti-fungal. It is exceptionally rich in vitamin A, the B vitamins including folic acid and riboflavin, as well as vitamin C and the minerals potassium, calcium, iron, manganese, copper and magnesium.
Via: Ellen Troyer, with Sabrina Farmer and the Biosyntrx staff