I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
This weekend, my daughter and I set out to find a recipe that was brunch worthy for a women’s meeting that I am attending pretty soon. When I stumbled upon Emeril’s Cornmeal Olive Oil Cake with Poached Peaches, I knew in a heartbeat I wanted to make it.
Two words come to mind when I taste this cake — mouthwatering goodness!
This cake was made using P.A.N. Cornmeal — which has existed for many years, but is only recently making its way into kitchens in the USA. If you remember correctly, last month I used this versatile cornmeal to create my Quick and Easy Corn Dog Muffins.
And now — let’s get back to this amazing brunch cake I made.
What makes this such a great cake for brunch is that it is not really super cakey, but a mixture of the cornmeal and flour both, but when paired with those poached pairs — it’s like having breakfast and lunch together on a plate.
So here are the ingredients you will need —
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
1 tablespoon finely grated lemon zest
3/4 cup sugar
1/4 cup honey
Poached Peaches in Rosemary-Honey Syrup
Start by mixing together your flour, baking powder, and salt. If you sift them together, they mix better and your cake will come out more balanced.
Then once you get that sifted into the bowl, add in your P.A.N. cornmeal and mix it all together and then set it aside.
Next — simply take your wet ingredients and mix them together — eggs, olive oil, milk, and mix together until frothy.
Then add in your lemon zest, honey, and sugar.
Then pour it in the pan and bake at 350 degrees for about 25 minutes.
While the cake is baking, you get to make the delicious poached peaches that go on top. I think what makes these peaches so amazing is the fresh rosemary sprigs.
In a pot, add your sugar, water, honey, rosemary, and let it simmer until sugar is dissolved and then throw in your sliced peaches — and leave the skin on.
Simmer for about 5-7 minutes to let the peaches soften a bit and the liquid thicken.
Then when they are done and the cake is done, pour these all on top and watch the amazing things that happen with this cake.
Once it is done, cut you a slice and enjoy it! Seriously — you will do just that. It was so good and I wanted to eat the whole pan all by myself, but I shared with the family 🙂
P.A.N. Cornmeal is the number one cornmeal in South America. For a wide variety of recipes using P.A.N. Cornmeal, visit the P.A.N. Tumblr page.
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup yellow cornmeal
- 2 large eggs
- 1 large egg yolk
- 2/3 cup milk
- 1/2 cup olive oil
- 1 tablespoon finely grated lemon zest
- 3/4 cup sugar
- 1/4 cup honey
- Poached Peaches in Rosemary-Honey Syrup
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh rosemary
- 1 to 1 1/2 pounds firm unpeeled ripe peaches 3 to 4, cut into 1/2-inch-thick slices
Preheat the oven to 350 degrees F.
Lightly grease and flour a 9 by 2-inch round cake pan.
Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering.
Let the cake cool in the pan on a wire rack. Remove from the pan and transfer to a cake plate.
To serve, slice and top each piece with poached peaches and their syrup.
In a large saucepan, combine the sugar, water, honey and lemon juice and bring to a simmer. Simmer until the sugar is dissolved, about 3 minutes. Add the rosemary, and simmer until thick and fragrant, 6 to 7 minutes. Add the peaches. Cook until just tender, about 5 minutes.
Remove from the heat and let cool. Remove the rosemary sprigs. Serve the peaches with the syrup warm or at room temperature.
In what ways would you use P.A.N. Cornmeal? How would it help you explore the world of food?