An incredible combination of cornmeal and sweet balsamic vinegar sauce won't let you stop with one bite of this delicious muffin!
It is necessary
- Dough:
- - 120 g of corn flour;
- - 120 g of white flour;
- - 1 tsp dried rosemary;
- - 1 tsp baking powder;
- - a pinch of salt;
- - 100 g of butter;
- - 300 ml of icing sugar;
- - 4 eggs;
- - vanillin on the tip of a knife;
- - 120 ml sour cream.
- Balsamic Syrup Sauce:
- - 120 ml of sugar;
- - 120 ml of balsamic vinegar;
- - 120 ml fresh rosemary greens.
Instructions
Step 1
We take the butter out of the refrigerator or freezer in advance, as always when making muffins, so that it softens.
Step 2
We heat the oven to a temperature of 180 degrees and prepare a mold 22-24 cm in diameter, lubricating it lightly with oil (if you bake in a silicone mold, it will be enough just to lightly sprinkle it with water).
Step 3
Sift the cornmeal with wheat flour and baking powder and add the rosemary and a pinch of salt. Mix all dry ingredients thoroughly.
Step 4
Whisk the softened butter in the processor with a pinch of vanillin or vanilla extract, and then add one and a half cups of powdered sugar and beat until a fluffy creamy mass is formed. Then add the eggs one at a time, mixing thoroughly until smooth after each addition.
Step 5
Reduce mixer speed to minimum and add flour mixture. Mix quickly and pour into the prepared form. We send it to a hot oven for 35 minutes.
Step 6
Cool the finished cake completely and sprinkle with powdered sugar.
Step 7
Cooking balsamic syrup sauce. To do this, simply mix in a small saucepan with sugar and rosemary, put on medium heat and, without forgetting to stir, bring to a boil. There may be a strong odor during the preparation of the syrup - don't worry, this is normal. Remove from heat, remove rosemary greens.
Step 8
Cut the cooled pie into portions and pour over the sauce. Keep in mind that the sauce thickens quickly, but it quickly turns liquid again when heated.
