Recipes - print - Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup

Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup - Recipe

Flavorful, moist cornbread cake great as a snack or dessert with rosemary.
view recipe online: https://www.recipetips.com/recipe-cards/t--3365/cornmeal-rosemary-olive-oil-cake-with-rosemary-peach-syrup.asp
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Recipe
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.
 
 
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