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Rosemary and Lemon Masa Cake


Rosemary and Lemon Masa Cake


How to make

Preheat the oven to 350°F. Let all wet ingrediants come to room temperature. Husk the corn and cut the kernels off the cob. Place the kernels in a food processor and pulverize until it forms a thick and milky paste. Stir the 1 tablespoon of finely chopped fresh rosemary into the corn mixture and set aside. Cream the butter and sugar together until smooth. Add one egg at a time and mix well after each. Add the corn and rosemary mixture and mix well. In a seperate bowl, mix all of the dry ingrediants. Add the dry ingrediants to the corn and rosemary batter and mix until just incorporated (do not overmix). Wipe a springform pan with a little bit of olive oil and dust with flour. Cut a round of parchment paper to place in the bottom of the pan. Pour the cake batter evenly into the pan and bake for 40-50 minutes or until a test pick comes out clean from the center of the cake and the edges have slightly pulled away from the pan. Just before removing the cake from the oven, turn your broiler on high and brown the top of the cake for about a minute or two. During this final baking step, you must keep your eyes on the cake at all times so the broiler does not burn it. Once the cake is out of the oven, find a small sauce pot and simmer the honey, lemon juice, and rosemary for about 10 minutes on medium heat. While the cake is still hot, pour the syrup over the top slowly, allowing the warm cake to soak it up. Let the cake cool and remove from the pan. Serve warm or at room temperature. It is delicious the next day as well! Variation: Instead of using a springform pan, make Rosemary Masa Muffins by changing up your pan.


cake batter 2 cups of fresh sweet corn 1 tablespoon of finely chopped fresh rosemary 1 cup cultured butter* or regular unsalted butter at room temperature 1 cup of sugar 2 eggs 2 cups of flour 1 tablespoon of baking powder 1/2 teaspoon salt syrup 1/2 cup of honey 1/4 cup of lemon juice 1/4 teaspoon of finely chopped fresh rosemary *See page 12 for recipe.
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