Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup
Preheat the oven to 350 degrees F.
Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering.
Let the cake cool in the pan on a wire rack. Remove from the pan and transfer to a cake plate.
To serve, slice and top each piece with poached peaches and their syrup.Poached Peaches in Rosemary-Honey Syrup:
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
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 5 minutes.
Remove from the heat and let cool. Remove the rosemary sprigs. Serve the peaches with the syrup warm or at room temperature.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Rachael Ray