1 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 c. polenta
1/2 c. butter
1 c. Robust Extra Virgin Olive Oil
1 1/4 c. sugar
1 tsp. vanilla extract
juice 1/2 lemon
2 Tbsp.finely ground fresh rosemary
5 eggs + 2 egg yolks
1 1/2 c. powdered sugar
1/2 c. Peach White Balsamic
Blend together dry ingredients: flour, polenta, baking powder, salt. Cream together: room temp butter, sugar, Mission Extra Virgin Olive Oil, vanilla extract, finely ground fresh rosemary, lemon juice, 5 eggs + 2 egg yolks. After creaming the wet ingredients together, add and start blending in dry ingredients, half of a cup at a time, until well blended. Beat at high speed for 5 minutes. Place ingredients in a greased and floured Bundt cake pan. Bake at 350 for 45 minutes or until cake tester inserted comes out clean. Make glaze: powdered sugar, Peach Balsamic vinegar. Pierce baked cake with a fork and pour in half of the glaze to soak into cake. When cake has set for 15 to 20 mins. Turn cake onto a serving plate and finish by brushing the cake with the rest of the glaze. Enjoy!
