- 2 cups sugar
- 4 large eggs
- 1 cup extra-virgin olive oil
- 1 cup dry white wine
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 2¼ teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1 vanilla bean
- 2 tablespoons chopped fresh rosemary
- Unsweetened crème fraîche or whipped cream, for serving
- 1 cup fresh lemon juice
- 1¼ cups powdered sugar, sifted
- 1 (4-inch-long) sprig fresh rosemary
- 1 teaspoon grated lemon zest
- 1 cup sugar
- 1 cup water
- 4 firm-ripe peaches, peeled, pitted and diced
FOR THE ROSEMARY CAKE
Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper.
Beat the sugar and the eggs together in a mixer on medium speed for 30 seconds. Add the oil, wine, flour, salt, baking powder, vanilla and rosemary. Continue to mix for 1 minute. Pour the batter in the baking pan. Bake until the cake pulls away from the sides, about 30 minutes. Let the cake cool in the pan for about 5 minutes. Remove the cake from the pan and let it cool on a wire rack for 2 hours, then drizzle with the Lemon Glaze (recipe below).
FOR THE LEMON GLAZE
In a small saucepan, cook the lemon juice and powdered sugar over medium heat and stir until smooth. Let the mixture cool slightly and pour it over the cake.
FOR THE MACERATED PEACHES
Combine the rosemary, lemon zest, sugar and water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Pour the hot syrup over the peaches. Cover and chill for 2 hours. Remove the rosemary before serving.
About this recipe
Slice the cake into 6 to 8 wedges. Place a slice of cake on each plate and top with a spoonful of peaches and a dollop of crème fraîche or whipped cream.
NOTE: Save the extra peach syrup for cocktails or another use.