Cornmeal Rosemary Olive Oil Cake with Rosemary Peach Syrup

Ingredients

• Cake:
• 30 ounce(s) peaches canned, drained
• 2 rosemary sprig, fresh
• 1 tablespoon(s) lemon juice
• 2 tablespoon(s) honey
• 1 cup(s) reserved peach juice
• Poached Peach Syrup:
• + 12 more ingredients
• • ¼ cup(s) honey
  • ¾ cup(s) sugar
  • 1 tablespoon(s) lemon zest
  • ½ cup(s) olive oil
  • ²/₃ cup(s) milk
  • 1 eggs large, yolk
  • 2 eggs large
  • 1 cup(s) yellow cornmeal
  • ¾ teaspoon(s) salt
  • ¾ cup(s) flour
  • 1 teaspoon(s) baking powder
  • ¾ tablespoon(s) rosemary sprig, finely chopped

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 ...

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