recipes
|
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Recipe
Join Now
|
Sign In
|
RSS Feeds
Slow Cooker Recipes
Grilling Recipes
Chicken Cooking Times
Types of Fish
Mojito
Asparagus
Our Forums
hints
Site Map
|
Recipe Index
|
Cooking Tips & Advice Index
FREE Printable Recipe Cards
-
e-Newsletter
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Recipe
print
|
email
|
rate this recipe
|
Flavorful, moist cornbread cake great as a snack or dessert with rosemary.
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup (+)
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.
Container
: 9" round cake pan, medium mixing bowl, electric mixer, small saucepan, large mixing bowl
Prep Time
: 10 minutes
Cook Time
: 30 minutes
Serving Size
: slice
Servings
: 10
Enter desired servings
:
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
cornmeal rosemary olive oil cake with rosemary peach syrup Quick Tags
American
Bake Oven
Bread
Brunch
Cook Range
Dessert
Lunch
Moderate
Additional search results for:
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup
recipes
Rosemary Olive Casserole Bread
Cornmeal Cheese Biscuits
Rosemary Croutons
Rosemary, Thyme and Apple Roasted Turkey
Peach Cobbler
Peach Slump
Rosemary Oatmeal Crackers
Oil and Mustard Vinaigrette
Oil and Vinegar Dressing
Rosemary Roasted New Potatoes
Cooking Tips & Advice
Oils and Fats Shopping Guide - Olive Oil
Miscellaneous Olive Oils
Refined Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
Oils and Fats Tips and Techniques
Oils and Fats Nutritional Facts
Oils and Fats Handling/Safety/Storage
Oils and Fats Cooking Guide
Oils and Fats Preparation Guide
Oils
Glossary Terms
Olive Oil Dispenser and Drizzler
Olive Oil Cooking Sprayer
Olive Oil
Lampante Virgin Olive Oil
Single Estate Olive Oil
Estate Olive Oil
Bulk Olive Oil
Light Olive Oil
Refined Olive Oil
Extra Virgin Olive Oil
Semi Fine Virgin Olive Oil
Print:
3x5
|
4x6
|
full page
|
email
Add to my files
Add to grocery list
Rate this recipe
Sign Up For Our Newsletter
Refer a Friend
Newsletter Archives
Recipe Box
Grocery List
Free Meal Planning
Forums
Advertise With Us
ADVERTISEMENT
Daily Feature
Grilled Lobster Tails
Easy and delicious way to enjoy lobster.
view
past daily features
Party Planner
Party Planner
Appetizer Buying Guide
Let RecipeTips assist you with your party planning - our helpful party planner takes the guesswork out of food buying.
Terms of Use
|
Privacy Policy
|
Site Map
|
Index
|
Contact Us
|
Advertise
|
Easy Holiday Recipes
recipes
|
Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup Recipe
Join Now
|
Sign In
|
RSS Feeds
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2008 Tecstra Systems, All Rights Reserved,
RecipeTips.Com