Olive Oil Cake

Steps

1. Preheat oven to 350°F and position the rack in the center of the oven. Lightly grease a 9-inch springform pan with butter (or olive oil). 
2. Place the eggs and sugar in an electric mixer bowl and whisk on medium.
3. In a separate bowl, mix the flour, instant polenta, baking powder, and salt. Also the orange and lemon zests, and chopped rosemary.
4. Carefully add the dry ingredients from Step 3 into the egg mixture along with olive oil. Try 1/3 of the dry mix first, followed by 1/2 olive oil, and then another 1/3 of the dry mix, whisking along the way to make sure ingredients fully mix. Then add the remaining 1/3 of the dry mix and the olive oil.
5. Pour the batter into the springform pan and bake for 30-35 minutes on 350°F. Insert a knife into the cake to see if it's baked (knife must come out clean).
6. Cool the cake for 12-15 minutes and then carefully remove the sides of the pan and allow the cake to cool completely. 
7. Dust with granulated sugar before serving, if you wish.