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1
Preheat the oven to 350 degrees F.
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2
Lightly grease and flour a 9 by 2-inch round cake pan.
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3
Into a medium bowl, sift together the flour, baking powder and salt.
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4
Stir in the cornmeal.
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5
In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy.
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6
Add the sugar and honey, and mix to combine.
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7
Add the dry ingredients and beat until the batter is smooth.
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8
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.
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9
Let the cake cool in the pan on a wire rack.
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10
Remove from the pan and transfer to a cake plate.
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11
To serve, slice and top each piece with poached peaches and their syrup.
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12
1/2 cup sugar
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13
1/4 cup water
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14
2 tablespoons honey
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15
1 tablespoon fresh lemon juice
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16
2 sprigs fresh rosemary
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17
1 to 1 1/2 pounds firm unpeeled ripe peaches (3 to 4), cut into 1/2-inch-thick slices
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18
In a large saucepan, combine the sugar, water, honey and lemon juice and bring to a simmer.
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19
Simmer until the sugar is dissolved, about 3 minutes.
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20
Add the rosemary, and simmer until thick and fragrant, 6 to 7 minutes.
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21
Add the peaches.
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22
Cook until just tender, about 5 minutes.
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23
Remove from the heat and let cool.
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24
Remove the rosemary sprigs.
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25
Serve the peaches with the syrup warm or at room temperature.
