Cornmeal Cake with Rosemary and Orange Icing

I've been looking for wheat free recipes for desserts for a while, with so many friends that can't do wheat. And here, based in a sweet cornbread recipe, I've finally found a cake that I can make without wheat. Now, to try it on my wheat-free friends.

Ingredients:

For the cake:
1 cup barley flour (can be wheat)
1 cup cornmeal
1/3 cup chopped pine nuts or pecans
1 Tbsp ground rosemary
Zest from one orange
1 tsp baking powder
1/3 cup marscapone
1/3 cup plain yogurt
4 eggs
1 cup sugar
1/2 cup (on stick) butter, melted.

For the Icing:
1 tsp ground rosemary
zest from one orange (strips is best)
3 Tbsp Cream (can be all juice, though)
3 Tbsp orange juice
1 1/2 cup powdered sugar (sifted if you've got the time and energy).

Directions:

Preheat the oven to 350F.
Butter a 9x2 inch cake pan. line the base with parchment paper. butter the paper.

In medium bowl, mix together barley flour, cornmeal, pine nuts, rosemary, orange zest, and baking powder. In separate bowl mix together marscapone, yogurt, eggs until smooth. Add sugar and stir until blended. Stir the wet and the dry together. Mix only until all the dry is moist. Do not over stir. Pour batter evenly into cake pan.

Bake for 45 minutes. (skewer should come out almost dry.)

Remove from oven and let stand in pan for 10 minutes. Cut around the edges with a knife and turn the cake over onto a plate.

In the meantime, make the icing: whisk together all of the ingredients until a thin paste forms. Spread icing over cake. Let set for at least one hour before slicing.