Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Prep Time: 20 minutes Cook Time: 30 minutes 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

	- 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    Flavorful, moist cornbread cake great as a snack or dessert with rosemary.   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.	2

	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.	3