Ever since I had the Rosemary Olive Oil Cakes for dessert at Osteria Mozza here is Los Angeles, I’ve been wanting to try making some olive oil cake of my own. And while I’m not a fan of Emeril, this recipe looked too good to pass up. And it was well worth it! The cake is delicious–moist, fruity, and not too sweet. And the peach rosemary syrup is ridiculous–in a wonderful way. But I think the cake would go with all kinds of fruit syrups.
Cornmeal-Olive Oil Cake with Poached Peaches in Rosemary-Honey Syrup:
