Olive Oil Polenta Cake – Fustini's Oils & Vinegars

Ingredients

• 1 tablespoon plus 1/2 cup unsalted butter, at room temperature
• 2 teaspoons plus 4 teaspoons finely minced fresh rosemary leaves
• 2 tablespoons plus 3/4 cup polenta, or stone-ground cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup Fustini’s Meyer Lemon olive oil
• 5 large eggs, at room temperature
• 2 large egg yolks
• 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
• 1 1/3 cups sugar