Polenta Olive Oil Cake With Rosemary

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Turntable Kitchen


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1/2 cup of butter, at room temperature (plus more for buttering the pan)

6 teaspoons of minced fresh rosemary

3/4 cup of polenta (plus more for the pan)

1 cup of all-purpose flour

2 teaspoons of baking powder

1/2 cup of fruity olive oil

1 teaspoon of salt

5 large eggs plus 2 egg yolks, at room temperature

1 teaspoon of vanilla extract

1 1/3 cup of sugar

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