Rosemary, Lemon Cornmeal Cake by The Careless Cook

  

Ok, I confess.  I looked though a few recipes, then branched out this way and that, like a squirrel crossing a road in heavy traffic.  But, as I always say, a recipe is only a suggestion.  In the end, successful cookery is a battle waged by your brain and eyes, creative spirit and appetite.

 

A kitchen is the proper place to piddle, to try this and that, following your own path, whether it leads to accolades and cheers from a grateful nation, or the gloom of despair, as your former friends toss down their napkins and stomp out the front door.  I have had no stompers recently, but I haven’t been dating in a long time.  Even then, it wasn’t the food.

 

Shall we begin?  Don’t be so hasty!  In the evening, it’s first time for Martinis, or in the morning, something like spicy tomato juice…wink, wink.

 

Rosemary Lemon Cake

Oven to 350ºF or 180ºC

 

Ingredients

 

1 cup yellow cornmeal

3 cups flour

2/3  cup sugar

1/3 cup dark brown sugar

½ cup powdered sugar  (plus more to dust the cake)

1 ½ tablespoons baking powder

1 teaspoon salt

2/3 cup vegetable oil (I used Canola oil)

½ cup melted butter (I used salted butter)

2 generous tablespoons honey

2 ½ cups full fat oat milk, or buttermilk, or plain milk (I like the cream-like flavor of Oat-Ly brand oat milk)

4 eggs

2 teaspoon fresh lemon juice

1 teaspoon fresh rosemary leaves finely chopped (remove the stalks OF COURSE!)  I do it the easy way and use scissors to trim the leaves off the stem.

 

Puttin’t it Tee-gether

 

In a large bowl, put all the dry ingredients, including the chopped rosemary leaves, and mix well.

 

In another large bowl, put all the wet ingredients, including the honey and melted butter. Mix well.  I used an electric handheld mixer.

 

Add the dry ingredients to the wet and mix until fully blended.

 

Pour the batter into a well greased 13 x 8 baking pan and bake for 40-45 minutes or until the edges are browned.  If you’re not sure, use the knife test. A quick stab in the middle should come out clean.

 

Note:  If you and your guests have kept the Martini glasses filled, the cake will be of little importance, but they will cheer you anyway.  Should you be so unfortunate as to run out of vodka, gin, vermouth and olives however, better make sure the cake is damn good!

 

It will be!  Trust The Careless Cook!

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