Polenta Cake with Olive Oil and Rosemary

• 1 tablespoon plus 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
• 2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves
• 2 tablespoons (20 g) plus 3/4 cup (130 g) polenta or stone-ground yellow cornmeal
• 1 cup (140 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (125 ml) olive oil
• 5 large eggs, at room temperature
• 2 large egg yolks
• 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
• 1 1/3 cups (265 g) sugar

1. Preheat the oven to 350F (175C).
2. Smear the 1 tablespoon butter all over the inside of a 10-cup (2.5-liter) Bundt cake or tube pan.
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.
4. To make the cake, into a small bowl, sift together the flour, 3/4 cup (130 g) polenta, baking powder, and salt.
5. Set aside.
6. In a separate bowl, whisk together the olive oil, eggs, egg yolks, and almond or vanilla extract.
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.
8. With the mixer running, slowly dribble in the egg mixture, a little at a time, until completely incorporated.
9. Stir in the flour mixture along with the 4 teaspoons rosemary just until incorporated.
10. Dont overmix.
11. Scrape the batter into the prepared cake pan and smooth the top.
12. Bake until a toothpick inserted into the cake comes out clean, about 40 minutes.
13. Let cool for about 30 minutes, then invert the cake onto a serving plate.
14. This cake goes well with whipped cream (page 239) flavored with grappa or Tangy Lemon Frozen Yogurt (page 174).
15. The cake will keep at room temperature for up to 4 days, well wrapped.
16. It can be frozen for up to 2 months.
17. You can add 1/3 cup (35 g) finely chopped candied orange peel (page 254) or candied angelica to the dry ingredients.
18. If using angelica, omit the rosemary in the batter but keep the small amount used for the pan preparation.
19. Its nice to serve slices of peaches or nectarines with the cake when theyre in season.
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.
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.
22. Peel, quarter, and core 3 Bosc pears and add them to the poaching liquid.
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.

unsalted butter, rosemary, polenta, flour, baking powder, salt, olive oil, eggs, egg yolks, almond, sugar

Taken from www.epicurious.com/recipes/food/views/polenta-cake-with-olive-oil-and-rosemary-379535 (may not work)