“Love grows where my rosemary goes and nobody knows like me.” How true. (if you enjoy that Edison Lighthouse song as well, it’s linked and if not have a listen) The Rosemary Polenta Cake, one of our original baked goods, is a love-inspiring treat perfect for the savory-loving set. It’s subtly sweet, yet comforting and earthy, making it the rare crossover between dessert and side. In fact, when we sold it daily, some customers would ask for our cornbread and others would ask for our rosemary cake. Whatever she is, she is the loveliest lady cake around. Make the Rosemary Polenta Cake for your friends and family and let us know which side they’re on (dessert vs. side), we’d love to know.

Be Sweet &

See you soon.

Geri

p.s. The happiest of Thanksgivings to all of you! Thank you for filling your tables with our baked goods. I am thankful for each and every one of you, always.

Rosemary Polenta Cake

Ingredients

• 1/2 C. Cherbourg flour

• 1/2 C. fine yellow cornmeal

• 1 Tbsp. fresh minced rosemary leaves

• 1 tsp. baking powder

• 1/2 tsp. salt

• 4 oz. salted butter

• 1 1/4 C. powdered sugar, plus more for dusting

• 4 egg yolks

• 2 large eggs

• 1/2 C. sour cream

Directions

1. Butter and flour a 9-inch round cake pan. Preheat oven to 350° F.

2. In a medium bowl, whisk together the Cherbourg flour, cornmeal, minced rosemary, baking powder, and salt. Set aside.

3. In a separate bowl, cream the butter, add the powdered sugar, and cream until well combined. Add the egg yolks and eggs one at a time, mix well. Add the sour cream and mix well.

4. Add the dry ingredients and beat until well combined.

5. Pour the batter into the prepared cake pan and smooth the surface with a spatula.

6. Bake in the lower portion of the oven for 25 minutes. Cake will be golden brown and pull away from the sides of the pan.

7. 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 and garnish with a rosemary sprig.