Rosemary, Rose, And Blackberry Cake

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/2 cup yellow cornmeal or 1/2 cup cornmeal, plus
• 2 tablespoons yellow cornmeal or 2 tablespoons 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

Recipe

• 1 position oven rack in the middle of oven; preheat oven to 325°.
• 2 butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
• 3 whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
• 4 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.
• 5 beat in the egg yolks one at a time, beating well after each addition.
• 6 beat in the creme fraiche just until blended.
• 7 whisk in the flour mixture just until blended.
• 8 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.
• 9 with a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
• 10 fold in the remaining whites just until blended; then fold in the blackberries.
• 11 transfer the batter to the pan and smooth the top with a rubber spatula.
• 12 bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
• 13 cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
• 14 let cool completely on the rack.
• 15 to serve, use a sharp serrated knife to cut the cake into slices.