Cornmeal Rosemary Cake With Pine Nuts & Orange Glaze

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Details

19 Ingredients

• 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 confectioners’ 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