Categories: Blackberries, Cake, Dessert
Ingredients
- 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
Directions
-
Position oven rack in the middle of oven; preheat oven to 325°.
-
Butter a 9 × 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.