- 1 cup agave nectar light (not amber)
- 1 tablespoon lemon juice
- 1/2 cup corn syrup white
- 1/3 cup rosemary leaves fresh, no stems, chopped
- 1/2 teaspoon vanilla extract
- cup unsalted butter softened, 1 stick
- 1 cup sugar
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon Salt
- 2 eggs
- 1 egg yolk
- 2/3 cup milk
- mascarpone cheese
- 1 pint fresh blackberries
- Combine agave nectar, lemon juice, and corn syrup in a small saucepan and bring to a boil. Reduce heat to low, add rosemary and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Let stand, covered, for 20 minutes. Cool the syrup completely; strain.
- Preheat the oven to 350 degrees
- Cream butter and sugar in a large bowl until light and fluffy. Add cornmeal, flour, baking powder, salt, eggs, egg yolk, and milk and beat on low speed until blended. Beat on high speed for 3 minutes or until the mixture is pale yellow.
- Pour the batter into a greased and floured 8-inch round cake pan. Bake for 35 to 40 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool the cake on a rack for 10 minutes.
- Remove from the pan and place right side up on a rack set over a baking sheet. Brush the warm cake with ⅓ cup rosemary syrup and allow the syrup to soak in. Repeat the process. Reserve any excess syrup.
- Cut the cake into wedges. Serve with a spoonful of mascarpone and top with blackberries. Drizzle some of the reserved syrup onto the cake or pool it on the plate.