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Madison Area Gluten Intolerance Chapter

Cornmeal and Rosemary Cake

Adapted from Everyday Italian with Giada De Laurentiis

1/2 cup fine yellow cornmeal
1/4 cup potato starch
1/4 cup cornstarch
1 tablespoon minced fresh rosemary leaves
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon plain gelatin
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

Preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk the dry ingredients together with the minced rosemary.

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, then beat at medium speed for about 1 minute.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden and pulls away from the sides of the pan, about 30 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 (I didnít bring the syrup to our meeting)

1/2 cup sugar
1/2 cup balsamic vinegar
1/2 small sprig fresh rosemary

Boil these together for about 5 minutes or until sugar is dissolved. Let cool. Serve by drizzling around slices of cake.