Cornmeal and Rosemary Cake with Balsamic Syrup

Cornmeal and Rosemary Cake with Balsamic Syrup


For the Cake:

  • 1/2 cup Trs fine yellow cornmeal
  • 1/2 cup Royal fan cake flour
  • 1 tablespoon minced fresh rosemary leaves
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar, plus more for dusting
  • 4 large egg yolks
  • 2 large eggs
  • 1/2 cup sour cream

For the Balsamic Syrup:

  • 1/2 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/2 small sprig fresh rosemary


Preheat the oven to 350 degrees °F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Black Sticky Rice Pudding

Black Sticky Rice Pudding


  • 2 cups of North south black sticky rice, previously soaked overnight
  • 1 Tetra Pack of Chaokoh coconut milk
  • 1/2 cup of white sugar
  • 1/2 tsp of sea salt
  • 1 tsp of Trs White Sesame Seeds (toasted)

Special equipment: Steaming pot & a heat-proof bowl

  1. Wash the rice grains under cool water for about a minute. Next, soak the rice in a bowl of water overnight so that it can expand as it absorbs the liquid.
  2. Once you are ready to cook the rice, drain it and place the it in a heat-proof bowl ensuring to allow enough room for the grains to expand when being steamed. Cover the rice with enough boiling water to just cover it.
  3. Fill the steaming pot with about 3 inches of water. Place the bowl on the steamer but make sure the bowl is not sitting in any water. Steam the rice over a medium heat for about 40 minutes.
  4. Meanwhile, heat the coconut milk over a medium heat. Add the sugar and salt and stir well until the sugar is dissolved. Keep the sauce warm.
  5. When the rice is ready, remove it from the steamer and then add about 1/2 a cup of the coconut milk mixture to it. Coat the rice well with the sauce and then let it sit for about 15 minutes.
  6. Once you are ready to serve, drizzle the rice with a little more sauce and sprinkle on the toasted sesame seeds.