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1
Position oven rack in the middle of oven; preheat oven to 325u00b0.
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2
Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
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3
Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
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4
Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
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5
Beat in the egg yolks one at a time, beating well after each addition.
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6
Beat in the creme fraiche just until blended.
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7
Whisk in the flour mixture just until blended.
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8
Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
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9
With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
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10
Fold in the remaining whites just until blended; then fold in the blackberries.
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11
Transfer the batter to the pan and smooth the top with a rubber spatula.
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12
Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
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13
Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
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14
Let cool completely on the rack.
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15
To serve, use a sharp serrated knife to cut the cake into slices.
