The day is blue

Its sharply blue here today in New Mexico.  The rosemary looks like there was a pale blue snowfall during the night.  All of a sudden- so many flowers.  I'm craving a cornmeal cake that is soaked in rosemary syrup
and if I candy these tiny flowers I think they'll be beautiful on top of what is really a kind of plain looking dessert.
I always think of Wendy trying to protect the Lost Boys and Peter Pan from having "damp cake",as if a cake that hadn't sat for a bit to dry out would give you a stomach ache.  When I read that as a child I was determined to have it anyway and it is the only kind of cake I truly can't resist.   Also, it has never caused any kind of side effect other than my waking up in the night and remembering there's more.
So, yes, this is a wet cake,with a substantial texture and a rosemary perfume.  Its a rustic cake that I usually serve after a Moroccan or Greek dinner although I think its perfect too with coffee for breakfast. Or the middle of the night.
This is a recipe from the 1995 June edition of Gourmet Magazine

Cornmeal Cake with Sweet Rosemary Syrup

!/2 cup butter
1 cup sugar
1 cup yellow cornmeal
3/4 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk

Preheat oven to 350

Beat with an electric mixer the butter and sugar till light and fluffy.  Add the remaining ingredients and beat on low speed till combined. Beat batter on high speed till pale yellow- about 3 minutes.

Pour batter in pan and bake 40 minutes- or until tester comes out of middle with a few crumbs adhering to it.
Make Rosemary Syrup while cake is baking

• 3/4 cup sugar
• 3/4 cup water
• 1/3 cup fresh rosemary leaves, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla

Combine sugar, water ,rosemary and lemon juice in a small pot, bring to a boil, and let boil for one minute.  Let cool, and add extract.

Once your cake has cooled for 10 minutes, invert it onto a rack and start brushing it with the syrup, letting it soak in, until you use about a third of it.  Serve the rest in a pitcher on the side.  Gourmet suggested serving with blackberries, but I'm thinking of using the extra syrup, reduced a little, to gloss peach slices that I could then sprinckle with my candied rosemary flowers.  Sounds like spring to me. I'll make it and let you know how it works.