OLIVE OIL CORNMEAL CAKE WITH ROSEMARY AND HONEY

From Stacy Adimando

 makes one 9” cake
 
For the cake-
1 cup cornmeal
1 cup unbleached all-purpose flour
1½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
5 Tbsp. unsalted butter
5 Tbsp. fruity extra-virgin olive oil
⅓ cup sugar
1 Tbsp. plus 1 tsp. honey
3 large eggs
¼ tsp. pure vanilla extract
¾ cup whole milk
½ cup buttermilk
 
For the garnish-
1 Tbsp. extra-virgin olive oil
Fresh rosemary (2 Tbsp.), or crumbled chive flowers or fresh thyme
Flaky sea salt
Freshly ground black pepper (my black pepper cupboard was bare- I used pink peppercorns)
 
Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
 
In a small saucepan over medium-low heat, melt 4 Tbsp. butter. Pour the butter into a large heat-proof bowl and let cool slightly. Add 4 Tbsp. of olive oil, the sugar, and honey. Whisk in the eggs and vanilla until incorporated. Whisk in the milk and buttermilk until incorporated. Gradually add the cornmeal mixture, stirring the batter with a spatula until mostly smooth.
 
Place a 9” cake pan in the oven with the remaining 1 Tbsp. each of butter and olive oil in it. Once the butter melts, remove the pan and tilt it until the bottom and a little of the sides are greased.
 
Stir the cornmeal batter well and pour it into the hot pan. Spread to fill evenly. Bake until a tester inserted into the center comes out clean, about 22-25 minutes.
 
To Garnish-
 
Brush the cake with the olive oil and sprinkle with the rosemary, sea salt and a little pepper. Let cool slightly. Cut into wedges and serve hot or warm. Wrap any leftovers in plastic wrap; they will keep for up to 4 days.