Cornmeal-Olive Oil Cake
Source of Recipe
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Recipe Introduction
Makes 1 (9-inch) cake
List of Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
1 egg yolk
2/3 cup milk
1/2 cup olive oil
1 tablespoon lemon zest
3/4 cup sugar
1/4 cup honey
1 recipe Poached Peaches in Rosemary-Honey Syrup (recipe follows)
Recipe
Preheat oven to 350 degrees F. Oil and flour a 9- by 2-inch round cake pan.
In a large mixing bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
In a large mixing bowl with an electric mixer, combine the eggs, milk, olive oil, and lemon zest. Beat until frothy. Add the sugar and honey; mix to combine. Add the dry ingredients and beat until the batter is smooth.
Transfer the batter to the prepared pan and bake in the middle of the oven for 40 minutes, or until a tester comes out with a few crumbs adhering.
Remove the cake from the oven and cool in the pan on a rack. Slice and serve with poached peaches and their syrup, at room temperature.
Poached Peaches in Rosemary-Honey Syrup
For 1 (9-inch) cake
Ingredients
1/2 cup sugar
1/4 cup water
2 tablespoons honey
1 tablespoon fresh lemon juice
2 sprigs fresh rosemary
1 to 1 1/2 pounds firm unpeeled ripe peaches (3 to 4), cut into 1/2-inch-thick slices
Preparation
In a large saucepan, combine the sugar, water, honey, and lemon juice and bring to a simmer. Simmer until the sugar is dissolved—about 3 minutes. Add the rosemary and simmer until thick and fragrant—6 to 7 minutes. Add the peaches. Cook until just tender—about 4 to 5 minutes.
Remove from heat and let cool. Remove the rosemary sprigs. Serve the peaches with the syrup warm or at room temperature
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