Rosemary Pineapple Cake Food

EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)

Steps:

• Preheat oven to 350°F. Grease a 9x13 pan.
• Combine flour, sugar and baking soda in a bowl and mix well.
• Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
• Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
• Top with cream cheese frosting or whipped cream.

ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
• Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
• Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
• Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.

ROSEMARY PINEAPPLE CAKE

Steps:

• Preheat oven to 350-degrees F.
• Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
• Pour batter into a greased and floured 9 x 13-inch pan.
• Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
• Let cake cool.
• While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
• Spread on cooled cake.
• Refrigerate cake before serving and/or refrigerate leftovers.

CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT

Steps:

• Preheat the oven to 350°F.
• Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
• In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
• In a large bowl, briefly whisk the mascarpone to loosen it.
• Add the eggs one at a time, whisking to combine.
• Add the sugar and whisk until smooth.
• Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
• Stir in the butter.
• Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
• While the cake is baking, make the lemon syrup.
• Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
• Remove from the heat.
• Allow the cake pan to cool on a rack for 5 minutes before unmolding.
• To unmold, run a small knife around the cake.
• Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
• The cake should slide right out onto the plate.
• Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
• Remove the top plate and the cake will be right side up.
• With a wooden skewer, poke a few dozen holes all over the top of the cake.
• While the cake is still warm, brush the cake with the lemon syrup.
• Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
• Allow the cake to cool.
• To make the lemon fondant, bring a small saucepan of water to a boil.
• Add the rosemary leaves and blanch them for one minute.
• Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
• Drain, and spread the rosemary leaves on a paper towel to dry.
• In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
• When the cake is completely cool, transfer it to a rack set over a baking sheet.
• (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
• You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
• While the glaze is still wet, transfer the cake to a cake plate.
• Allow the fondant to dry, an hour or more, before serving the cake.
• (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
• After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
• A few hours before you're ready to serve the cake, make the fondant and glaze the cake.

LEMON-ROSEMARY LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.