Rosemary, Rose, and Blackberry Cake

In 'Luscious Berry Desserts' by Lori Longbottom

• Ready In: 2 hrs 5 mins
• Serves: 8

Ingredients

• 1⁄2 cup yellow cornmeal or 1⁄2 cup white cornmeal, plus
• 2  tablespoons yellow cornmeal or 2  tablespoons white cornmeal
• 1  cup  sifted cake flour
• 1⁄2 teaspoon cream of tartar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup unsalted butter, at room temperature
• 1  cup sugar
• 1  tablespoon rose water
• 1 1⁄2 teaspoons  finely chopped fresh rosemary
• 1⁄2 teaspoon pure vanilla extract
• 4  large eggs, separated
• 1⁄2 cup creme fraiche or 1⁄2 cup sour cream
• 1⁄2 pint  ripe blackberry

Directions

1. Position oven rack in the middle of oven; preheat oven to 325°.
2. Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
3. Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
4. Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
5. Beat in the egg yolks one at a time, beating well after each addition.
6. Beat in the creme fraiche just until blended.
7. Whisk in the flour mixture just until blended.
8. Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
9. With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
10. Fold in the remaining whites just until blended; then fold in the blackberries.
11. Transfer the batter to the pan and smooth the top with a rubber spatula.
12. Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
13. Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
14. Let cool completely on the rack.
15. To serve, use a sharp serrated knife to cut the cake into slices.