Friday, April 12, 2013
Rosemary Polenta Cake
Have you tried putting rosemary in a cake? This is our latest bake at The Home Bakers ( THB ), our 16th bake so far from the book, Coffee Cakes by Lou Seibert Pappas. This recipe gives us the option to use fresh rosemary, fresh lavender or dried lavender blossoms and although i have some dried lavender at home, i chose to stick to the original recipe which calls for rosemary. I do not know if i like the scent of rosemary in my cakes therefore i put in less than the required amount in the recipe..about 1/2 tbsp. I am glad that i did not put in all cos somebody in my family said it tasted strange...and to be honest, in the beginning i also thought it's a little strange..but not going to give this recipe a pass because i'm just curious to taste as well.
This cake has a nice texture, light and kind of fluffy and fragrant too with the addition of some cornmeal in the cake. As for the rosemary, i can say that it gives me a pleasant taste to the cake..just a little hint of the rosemary which i think it's quite unique too. Still, i think it's really up to individuals to accept the taste of rosemary in cakes. I have halved the recipe and made them in muffin pans and it yields 12 muffins altogether and i have skipped the rosemary lemon syrup which is supposed to drizzle onto the cake after baking. Not a problem for me, i still find it's a nice tea cake. For recipe, kindly refer to the host of this bake, Angela from The Charmed Cupcake and to view the group baking, you can click here.