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1
Preheat the oven to 350F (175C).
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2
Smear the 1 tablespoon butter all over the inside of a 10-cup (2.5-liter) Bundt cake or tube pan.
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3
Sprinkle the 2 teaspoons rosemary evenly into the pan, then dust with the 2 tablespoons (20 g) polenta, tilting the pan to coat the sides.
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4
To make the cake, into a small bowl, sift together the flour, 3/4 cup (130 g) polenta, baking powder, and salt.
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5
Set aside.
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6
In a separate bowl, whisk together the olive oil, eggs, egg yolks, and almond or vanilla extract.
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7
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and the sugar on medium speed until light and fluffy, 3 to 5 minutes.
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8
With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated.
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9
Stir in the flour mixture along with the 4 teaspoons rosemary just until incorporated.
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10
Dont overmix.
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11
Scrape the batter into the prepared cake pan and smooth the top.
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12
Bake until a toothpick inserted into the cake comes out clean, about 40 minutes.
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13
Let cool for about 30 minutes, then invert the cake onto a serving plate.
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14
This cake goes well with whipped cream (page 239) flavored with grappa or Tangy Lemon Frozen Yogurt (page 174).
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15
The cake will keep at room temperature for up to 4 days, well wrapped.
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16
It can be frozen for up to 2 months.
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17
You can add 1/3 cup (35 g) finely chopped candied orange peel (page 254) or candied angelica to the dry ingredients.
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18
If using angelica, omit the rosemary in the batter but keep the small amount used for the pan preparation.
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19
Its nice to serve slices of peaches or nectarines with the cake when theyre in season.
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20
During winter months, Ill poach pears with saffron and honey, whose juices mingle nicely with the cake: In a medium nonreactive saucepan, bring 1/2 cup (125 ml) honey and 3 cups (750 ml) water to a boil.
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21
Decrease the heat to medium-low to maintain a simmer and add 25 saffron threads and 2 strips lemon zest, each 1 inch (3 cm) wide.
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22
Peel, quarter, and core 3 Bosc pears and add them to the poaching liquid.
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23
Place a circle of parchment paper over the fruit and simmer gently until a paring knife inserted into the fruit meets no resistance, about 10 minutes.
