Ingreadient :

For the cornmeal cake

• 1 ⅔ cups (225 grams) all-purpose flour
• 7 tablespoons (7 grams) stone-ground cornmeal (such as Anson Mills)
• 1 tablespoon baking powder
• 1.50 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
• 1.50 cups (300 grams) granulated sugar
• 10 ½ tablespoons unsalted butter, at cool room temperature
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1 ¼ cups sour cream

For the vanilla syrup (optional)

• .50 cup granulated sugar
• .50 cup water
• .50 teaspoon vanilla bean paste or pure vanilla extract

For the olive oil buttercream

• ¾ cup (155 grams) granulated or raw sugar
• ⅓ cup egg whites (from about 3 large eggs)
• .50 teaspoon Diamond Crystal kosher salt or 3/8 teaspoon Morton kosher salt, or more to taste
• ⅛ teaspoon cream of tartar 
• 2.50 sticks (1 1/2 cups) unsalted butter, at cool room temperature, cut into 1-inch pieces
• 2 tablespoons full-flavored, high-quality extra-virgin olive oil 
• Hefty pinch of citric acid (optional)
• Edible flowers, herbs, fruits, and vegetables, for decoration (optional)