 | | Directions | Carnmeal Rosemary Olive Oil Cake:- Lightly grease and flour cake pan.
- Preheat oven to 350°F.
- In medium bowl sift together flour, baking powder and salt. Stir in the cornmeal.
- In large bowl, with electric mixter beat eggs, egg yolk, milk, oil, lemon zest and rosemary. Add sugar and honey, mix well to combine.
- Add dry ingredients and beat until batter is smooth. Pour into prepared pan and bake on middle rack for 30-40 minutes or until toothpick inserted in the center of the cake comes out clean.
- Let cake cool in pan on wire rack approximately 20-30 minutes. Remove from pan and place on serving platter.
- To serve, dust with powdered sugar or slice and top each piece with poached peaches in syrup.
Poached Peach Syrup:- In saucepan combine reserved peach syrup, honey and lemon juice; bring to a simmer. Add rosemary sprigs and simmer approximately 6-8 minutes. Add the peaches and heat until peaches are warm. Serve peaches warm over cake.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: 9" round cake pan, medium mixing bowl, electric mixer, small saucepan, large mixing bowl
Servings: 10
Serving Size: slice
|  | | Ingredients | | - | | Cake: |
| - | | 3/4 cup flour |
| - | | 1 teaspoon baking powder |
| - | | 3/4 teaspoon salt |
| - | | 1 cup yellow cornmeal |
| - | | 2 eggs large |
| - | | 1 eggs large, yolk |
| - | | 2/3 cup milk |
| - | | 1/2 cup olive oil |
| - | | 1 tablespoon lemon zest |
| - | | 3/4 tablespoon rosemary sprig, finely chopped |
| - | | 3/4 cup sugar |
| - | | 1/4 cup honey |
| - | | Poached Peach Syrup: |
| - | | 1 cup reserved peach juice |
| - | | 2 tablespoons honey |
| - | | 1 tablespoon lemon juice |
| - | | 2 rosemary sprig, fresh |
| - | | 30 ounces peaches canned, drained |
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