Rosemary almond cake with strawberries and mascarpone recipe

Ingredients

• ⅔ cup all-purpose flour
• ⅓ cup yellow cornmeal
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup granulated sugar
• ½ cup coarsely chopped almonds, toasted
• 1½ teaspoons snipped fresh rosemary
• ½ cup butter, softened
• 3 eggs
• ½ cup ricotta cheese
• 3 cups quartered and/or halved fresh strawberries
• ¼ cup Orange-Vanilla Sugar
• 3 to 4 tablespoons orange juice
• 1 (8-ounce) container mascarpone cheese

1. Preheat oven to 350°F. Grease a 9×1½-inch round cake pan. Line bottom of pan with parchment paper or waxed paper. Grease paper and lightly flour pan; set aside. In a small bowl combine the flour, cornmeal, baking powder, and salt; set aside.
2. In a food processor combine ⅔ cup granulated sugar, almonds, and rosemary. Cover and process until almonds are finely ground.
3. In a large mixing bowl beat the butter with an electric mixer on medium to high for 30 seconds. Gradually add the sugar-almond mixture, beating on medium for 1 to 2 minutes or until well combined and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Stir in the ricotta cheese until combined. Sprinkle flour mixture over egg mixture; stir just until combined. Spread batter into the prepared pan.
4. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Cool completely on a wire rack.
5. Meanwhile, in a medium bowl combine strawberries and the ¼ cup Orange-Vanilla Sugar. Allow to stand at room temperature until sugar dissolves and creates a syrup, stirring occasionally. In a small bowl stir enough orange juice into mascarpone cheese to make a spoonable consistency.
6. Place cake on a serving platter and top with strawberries; pour syrup over strawberries. Serve with mascarpone cheese.