ROSEMARY, ROSE, AND BLACKBERRY CAKE

Rosemary, Rose, and Blackberry Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup yellow cornmeal or 1/2 cup white cornmeal, plus
2 tablespoons yellow cornmeal or 2 tablespoons white cornmeal
1 cup sifted cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 tablespoon rose water
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon pure vanilla extract
4 large eggs, separated
1/2 cup creme fraiche or 1/2 cup sour cream
1/2 pint ripe blackberry

Steps:

Position oven rack in the middle of oven; preheat oven to 325°.
Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
Beat in the egg yolks one at a time, beating well after each addition.
Beat in the creme fraiche just until blended.
Whisk in the flour mixture just until blended.
Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
Fold in the remaining whites just until blended; then fold in the blackberries.
Transfer the batter to the pan and smooth the top with a rubber spatula.
Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
Let cool completely on the rack.
To serve, use a sharp serrated knife to cut the cake into slices.