Best Rosemary Rose And Blackberry Cake Recipes

ROSEMARY, ROSE, AND BLACKBERRY CAKE

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.

LEMON-ROSEMARY OLIVE OIL CAKE WITH BLACKBERRY-RASPBERRY ICE CREAM AND A BLACK SEA SALT SUGAR COOKIE

Steps:

• For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
• Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve.
• Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool.
• When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
• For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
• Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
• Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
• In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
• Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
• Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
• Cool to room temperature on a rack, then remove the cake from the pan.
• For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
• For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
• Using a vegetable peeler, peel the zest from the lemons; slice thinly.
• Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup.
• Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled.
• For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
• Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
• Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
• Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
• Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes.
• For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
• For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
• To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
• Serve with the two coulis and the ice cream and cookies on the side.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES

Steps:

• Make cake:
• Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
• In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
• Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
• Make Rosemary Syrup while cake is baking.
• Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
• Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

BLACKBERRY AND ROSEMARY CRUMBLE

Steps:

• To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands.
• In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9 × 13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly. Serve the crumble with vanilla ice cream. Make sure the crumble is still a little warm so the ice cream will melt.

WEDDING CAKE WITH BLACKBERRIES AND ROSES

Steps:

• Bake cake layers:
• Preheat oven to 350°F. Grease cake pans and line bottom of each with a round of wax paper. Grease paper and dust pans with flour, knocking out excess. Wet Magi-Cake strips and fasten around each pan.
• Whisk together eggs, milk, and vanilla. Whisk salt into flour in another bowl. Beat butter (it should be room temperature) with sugar in a 5-qt. standing electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour and egg mixture alternately in 3 batches, ending with egg mixture and beating on low speed just until incorporated.
• Divide batter among pans so each is filled to 1 inch from top. (If you have a wall oven or other small oven, see cooks' notes, below.) Bake in upper and lower thirds of oven, with 12-inch pan on upper rack, 20 minutes. Gently turn pans in place so that part of cake that was toward back of oven now faces front and bake cakes until a tester comes out of each with a few crumbs adhering, 10 to 20 minutes more, depending on cake size. Transfer each cake as done to a rack to cool. Cool cakes slightly (9-inch and 6-inch cakes for 10 minutes; 12-inch cake for 20 minutes) and invert onto racks, peeling off paper. Turn cakes right side up and cool completely.
• Clean pans. Make second batch of batter; bake and cool cakes in same manner.
• Assemble cake:
• Work with 12-inch cakes first. Trim top of each with long serrated knife to make level, then cut cakes horizontally in half. Put each 12-inch layer, cut side up, on an 11-inch cardboard round. Brush cut sides generously with syrup. Stir jam until smooth and spread about 2/3 cup on a 12-inch layer. Invert another 12-inch layer (with cardboard), cut side down, onto jam. Discard top cardboard round and spread about 2 1/2 cups frosting on top. Sprinkle with 1 layer of blackberries to cover frosting. (If berries are 1 inch or larger, halve them lengthwise.) Slide the third 12-inch layer, syrup side up, onto berries, discarding cardboard, and press gently. Spread about 1/2 cup jam on layer and invert the last 12-inch layer (with cardboard), cut side down, onto jam, then discard cardboard.
• Spoon 2 cups frosting onto 12-inch tier and cover cake with a thin coating. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices.) Chill 12-inch tier while working on remaining tiers.
• Trim and halve 9-inch cakes similarly and put on 8-inch rounds. Brush cut sides generously with syrup. Assemble and crumb-coat 9-inch tier in same manner (use about 1/3 cup jam and 1 1/4 cups frosting between layers; crumb-coat with about 1 1/2 cups frosting). Chill 9-inch tier.
• Repeat procedure to make 6-inch tier (use about 2 1/2 tablespoons jam and about 3/4 cup frosting between layers; crumb-coat with about 3/4 cup frosting) and chill until firm.
• Reserve 2 cups frosting for piping. Place 12-inch tier on cake base (preferably on a cake turntable) and frost. Then frost remaining tiers. Chill frosted tiers (do not stack) at least 4 hours.
• Cut 3 straws in half and insert 1 straw piece in center of 12-inch tier all the way to bottom. Insert remaining 5 straw pieces in a circle about 1 1/2 inches from center straw and trim straws level with top of tier. (Straws support tiers.) Carefully put 9-inch tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in similar manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch tier (still on cardboard) on top, in center of middle tier.
• Fill in any gaps between tiers and any imperfections with frosting and transfer the remainder to pastry bag fitted with 3/16-inch tip. Pipe a decorative border around the bottom edge of each tier. Save remaining frosting for touch-ups-just in case.
• Cake should come to room temperature before serving (it may stand at cool room temperature about 6 hours). Garnish cake with roses and serve slices with blackberries.