Rosemary, Rose, and Blackberry Cake

READY IN: 2hrs 5mins




  • Position oven rack in the middle of oven; preheat oven to 325°.
  • Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
  • Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
  • 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.
  • Beat in the egg yolks one at a time, beating well after each addition.
  • Beat in the creme fraiche just until blended.
  • Whisk in the flour mixture just until blended.
  • 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.
  • With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
  • Fold in the remaining whites just until blended; then fold in the blackberries.
  • Transfer the batter to the pan and smooth the top with a rubber spatula.
  • Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
  • Let cool completely on the rack.
  • To serve, use a sharp serrated knife to cut the cake into slices.