Cornmeal Rosemary Cake With Pine Nuts & Orange Glaze

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4-1/2 oz. (3/4 cup) finely ground yellow cornmeal (Quaker brand is fine)

2 Tbs. fresh orange juice

5 Tbs. heavy cream

10 oz. (1-1/3 cups) granulated sugar

4 large eggs

1/2 cup fresh orange juice

Soft butter for the pan

1/3 cup coarsely chopped toasted pine nuts (about 1-1/2 oz.)

1 Tbs. whole fresh rosemary leaves (stripped from the stem but not chopped)

1 tsp. grated orange zest

1 tsp. baking powder

3 Tbs. granulated sugar

1 Tbs. finely chopped fresh rosemary

6-3/4 oz.(1-1/2 cups) all-purpose flour

5 oz. (1-1/2 cups) sifted confectionersÂ’ sugar

1 Tbs. finely grated orange zest

1/4 tsp. kosher salt

1/4 lb. (1/2 cup) unsalted butter, melted

5 oz. (2/3 cup) mascarpone, at room temperature

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