Cornmeal-Olive Oil Cake with Poached Peaches in Ros

Name: Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1 cup yellow cornmeal; 2 large eggs; 1 large egg yolk; 2/3 cup milk; 1/2 cup olive oil; 1 tablespoon finely grated lemon zest; 3/4 cup sugar; 1/4 cup honey; Poached Peaches in Rosemary-Honey Syrup, recipe follows

Servings: persons

3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
1 tablespoon finely grated lemon zest
3/4 cup sugar
1/4 cup honey
Poached Peaches in Rosemary-Honey Syrup, recipe follows

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

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1 cup yellow cornmeal, and more.

Yes, Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions