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Cornmeal and Rosemary Cake with Balsamic Syrup Recipe

Cornmeal and Rosemary Cake with Balsamic Syrup

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: The Perfect Pre-concert Dinner

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 1-10 of 26

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  • on May 17, 2012

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    Wonderful! This cake was a huge hit and I look forward to making it again. Next time I will (at least double the amount of rosemary. The 1 tablespoon was a bit light for my taste and strong love of the herb. I'll probably infuse the syrup with a little more rosemary as well, see what happens. Delicious!!

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  • on April 24, 2012

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    Oh my God! SOOOOOOOO good!!!! I made this for my husband because he loves cornbread and he LOVES rosemary. I was extremely hesitant because 1. it sounded weird & 2. I'm not a fan of cornbread. It is [so] good that we literally made it two nights in a row and it was gone by the end of the night each time. I found that the syrup was better after being in the refrigerator over night and then being left out for a couple of hours and served at room temperature. The consistency was much better for the cake. Also, I made he syrup one once and it lasted me for both batches of cake.

    The second time I made it I didn't have sourcream (I didn't realize until the last minute!! so I substituted the amount of sour cream for Oikos Honey Greek Yogurt. It didn't change the flavor very much and the consistency was the same.

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  • on February 02, 2011

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    What an elegant little cake! It was moist and delicate. I made it exactly to the recipe. There is nothing common about this cake - it would be a lovely dessert for a sophisticated dinner party or just cake to go with tea.

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  • on March 22, 2010

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    I thought this was going to be a 'cake', but it's just like corn bread - & I'm not a fan of cornbread, so I didn't really enjoy this recipe. My husband enjoyed it though! I liked the balsamic sauce & if you add s little fresh cream to it, you can make a caramel colored-tasting sauce, yum!

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  • on December 29, 2009

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    Very good. USE FRESH ROSEMARY!!! I use a Kitchen Aid mixer and mix it very thoroughly so it is very light and fluffy. I also use a spring form pan. I dust it with powdered sugar while warm and serve as it - no need for the syrup. It is delicious.

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  • on September 01, 2009

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    Thank you Giada for this recipe, I loved it, you are the best, Julia from Costa Rica

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  • on August 19, 2009

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    I made this cake and it was delicious cake was very moist and the syrup smelled strong while making it but its vinegar.... i drizzled the syrup around the cake and it was to die for. Good for brunch or anytime. NOTE: i didnt have cake flour so i used regular flour instead and it was still delicious!!

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  • on May 09, 2009

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    It is such a wonderful cake! I used triple reduced balsonic vinegar and it goes super well with the cake and rosemary. Giada's recipes never disappoint me!!

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  • on April 08, 2009

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    last night i made this cake for the first time. the cake itself was pretty good, and is good to eat anytime. it was like cornbread, only more fluffy and sweeter.

    the balsamic syrup was so-so. i didn't care too much for it and should've cut that recipe in 1/2. and i don't know if it's me or the balsamic vinegar, but it was pungent when i was boiling it.

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  • on April 05, 2009

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    This cake was absolutely delicious. My husband and I thought it was so moist and had an amazing texture. It came out perfect and was so easy. I would definately make this for a dinner party or for a brunch. The balsamic syrup does add another dimension to the flavour and was a lovely complement. I'm trying not to eat the whole cake tonight... this might be tough.

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