Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Recipe

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Flavorful, moist cornbread cake great as a snack or dessert with rosemary.
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  • Cake:
  • 3/4 flour
  • 1 baking powder
  • 3/4 salt
  • 1 yellow cornmeal
  • 2 eggs large
  • 1 eggs large, yolk
  • 2/3 milk
  • 1/2 olive oil
  • 1 lemon zest
  • 3/4 rosemary sprig, finely chopped
  • 3/4 sugar
  • 1/4 honey
  • Poached Peach Syrup:
  • 1 reserved peach juice
  • 2 honey
  • 1 lemon juice
  • 2 rosemary sprig, fresh
  • 30 peaches canned, drained
Container: 9" round cake pan, medium mixing bowl, electric mixer, small saucepan, large mixing bowl
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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