Almond-Rosemary Cornmeal Cake | Bret's Table

Name: Almond-Rosemary Cornmeal Cake | Bret's Table
Ingredients: ½ cup (3 ounces) fine yellow cornmeal; ½ cup (2 ounces) cake flour, not self-rising; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 1 tablespoon fresh minced rosemary; 1 stick (4 ounces) unsalted butter, softened, plus more for buttering the cake pan; ¾ cup (7 ounces) almond paste, softened; 1 ¾ cups (7 ½ ounces) confectioners’ sugar, plus more for dusting; ½ teaspoon pure vanilla extract; 4 large egg yolks; 2 large eggs; ¾ cup sour cream

bretstable.com

This recipe first appeared on the PastureLand website. Makes one 9-inch cake Rosemary was a symbol of love in the middle ages. It’s also a classic pairing with almonds. Why not combine these two...

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Ingredients

½ cup (3 ounces) fine yellow cornmeal
½ cup (2 ounces) cake flour, not self-rising
1 teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon fresh minced rosemary
1 stick (4 ounces) unsalted butter, softened, plus more for buttering the cake pan
¾ cup (7 ounces) almond paste, softened
1 ¾ cups (7 ½ ounces) confectioners’ sugar, plus more for dusting
½ teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
¾ cup sour cream