For a lot of Queenslanders mangos are #1, but for me it's the taste of peaches that are the very essence summer. I love them sliced over a bowl of yogurt and muesli at breakfast, as a topping on homemade pizzas (strange, but true!) and most often as a snack with a smear of almond butter or all on their own.
For our Christmas morning feast I hunted for a recipe that uses peaches in a slightly unexpected way, and that's how I cobbled together this cornmeal cake with stone fruits and rosemary. It's perfect brunch fare, when savoury sweets are both called for and desired. Paired with my home made coconut ice cream it garnered high praise from the whole Spring clan.
Cornmeal Cake with Stone Fruit and Rosemary Recipe
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup yellow cornmeal
- 1/2 tsp minced, fresh rosemary
- 2 large eggs
- 1 large egg yolk
- 2/3 cup milk
- 1/2 cup light olive oil
- 3 small apricots, chopped (use any combination of stone fruits you like!)
- 3/4 cup sugar
- 1/4 cup honey
- 1 ripe peach, sliced thinly for the decorative topping
1. Preheat the oven to 350° and lightly grease a 9" round spring form cake pan.
2. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal and the rosemary then set aside.
3. In a large bowl, beat the eggs, egg yolk, milk, and olive oil with an electric mixer until frothy. Add the chopped apricots, sugar and honey and mix to combine.
4. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and top with the peach slices.
5. Bake in the middle of the oven for 35 minutes, or until a tester comes out with a few crumbs attached.
6. Let the cake cool in the pan on a wire rack. Be sure to keep any leftovers in the fridge - it doesn't last well out on the counter in this intense summer heat!