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    You are in: Home / Recipes / Cornmeal Rosemary Cake with Lemon Fondant Recipe
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    Cornmeal Rosemary Cake with Lemon Fondant

    Average Rating:

    2 Total Reviews

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    • on April 20, 2006

      Loved this! Yes, the cake was hearty, but perfect to end a light spring meal. Loved the rosemary/lemon combo. Thanks! —

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    • on January 07, 2004

      The rosemary and lemon combination, which I love in savory dishes (like roasted chicken with lemon and rosemary) works really well in a desert too! The rosemary gives it a subtle flavor and aroma and looks really pretty in the fodant. THe people I made it for commented on the unique flavors and really liked it. I found the cake a little heartier than I expected. I would recommend it as a brunch cake instead of as an after-dinner dessert. Great recipe!

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    Nutritional Facts for Cornmeal Rosemary Cake with Lemon Fondant

    Serving Size: 1 (1338 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4365.6
     
    Calories from Fat 1256
    28%
    Total Fat 139.5 g
    214%
    Saturated Fat 79.1 g
    395%
    Cholesterol 1171.7 mg
    390%
    Sodium 1154.6 mg
    48%
    Total Carbohydrate 745.2 g
    248%
    Dietary Fiber 13.6 g
    54%
    Sugars 515.8 g
    2063%
    Protein 54.9 g
    109%

    The following items or measurements are not included:

    mascarpone

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