- 1 cup yellow cornmeal, preferably stone-ground
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 2 large egg whites
- 2 tablespoons unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup plain yogurt
- 1 1/2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 pint fresh strawberries or raspberries, washed and picked over
- Rosemary Syrup
- Whipped cream (optional)
- Rosemary sprigs, for garnish
Preheat the oven to 350F. Line the bottom of an 8-inch round cake pan with parchment or waxed paper and lightly oil.
Sift the cornmeal, flour, baking powder, and salt together in a bowl and set aside.
With an electric mixer, beat the sugar, eggs, and egg whites in a large bowl until smooth. Beat in the butter, oil, yogurt, lemon zest, and lemon juice until creamy. Fold in the dry ingredients until just combined; do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes or until a toothpick in the center comes out clean. Cool for 15 minutes on a wire rack. Invert, peel off the paper, and cool completely. (The cake can be made in advance up until this point and stored, wrapped in plastic wrap, in the refrigerator for up to 5 days or frozen for 1 month.)
To serve, cut the cake into 8 wedges and place on plates. Scatter berries around the cake, drizzle a tablespoon or two of Rosemary Syrup over the berries, and place a dollop of whipped cream on the cake, if desired. Garnish with rosemary sprigs.
from Home Food
Yield: 8 servings