Preheat oven to 350°F. Lightly coat four 6-inch mini loaf pans with nonstick cooking spray. Line the pans with a strip of parchment paper, leaving an overhang over the edges of the pan.
In a bowl, whisk the flour, baking powder, salt, cornmeal, and chopped rosemary until combined. Set dry ingredients aside. In a small bowl, whisk the eggs, olive oil, vanilla extract and orange blossom water until smooth. Set liquid ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed of the mixer and slowly add the egg mixture until completely combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold the flour mixture into the batter until evenly combined.
Divide the batter evenly among the prepared pans. Garnish the tops of the loaves with rosemary sprigs, if desired. Bake until light golden brown and a toothpick inserted into the center comes out clean, 35-40 minutes. Place cake on a cooling rack and let cool until room temperature. Run a knife around the edges of the pan and remove the loaves. Serve immediately or store covered at room temperature for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
Preheat oven to 180°C. Lightly coat four 15-centimeter mini loaf pans with nonstick cooking spray. Line the pans with a strip of parchment paper, leaving an overhang over the edges of the pan.
In a bowl, whisk the flour, baking powder, salt, cornmeal, and chopped rosemary until combined. Set dry ingredients aside. In a small bowl, whisk the eggs, olive oil, vanilla extract and orange blossom water together until smooth. Set liquid ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed of the mixer and slowly add the egg mixture until completely combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold the flour mixture into the batter until evenly combined.
Divide the batter evenly among the prepared pans. Garnish the tops of the loaves with rosemary sprigs, if desired. Bake until light golden brown and a toothpick inserted into the center comes out clean, 35-40 minutes. Place cake on a cooling rack and let cool until room temperature. Run a knife around the edges of the pan and remove the loaves. Serve immediately or store covered at room temperature for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
Madagascar Bourbon Pure Vanilla Extract
Orange Blossom Water
