這個是上禮拜母親節的驚喜早餐

用我們家自己種的迷迭香做的喔

因為加了Sour Cream所以很濕潤

但特地減糖不會太甜

Cornmeal玉米粉讓蛋糕呈現出亮眼的金黃色

同時也增加了點不同的口感

淡淡的迷迭香味與濃縮黑醋的濃酸微甜是連我也很訝異的完美搭配

Crumbly and moist

媽媽很喜歡的呢！

Recipe from Giada

Ingredients

For the Cake:

• 1/2 cup fine yellow cornmeal

• 1/2 cup cake flour

• 1 tablespoon minced fresh rosemary leaves

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 stick unsalted butter, softened

• 1/2 teaspoon vanilla extract

• 1 1/4 cups powdered sugar, plus more for dusting

• 4 large egg yolks

• 2 large eggs

• 1/2 cup sour cream

For the Balsamic Syrup:

• 1/2 cup sugar

• 1/2 cup balsamic vinegar

• 1/2 small sprig fresh rosemary

Directions

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.