1. Preheat oven to 350 degrees. Prepare a cake pan* by greasing liberally with butter. Set aside.
2. Meanwhile, in a medium bowl, whisk together raspberry vinegar, olive oil, honey and basil. Add halved apricots and raspberries to mixture and gently toss to coat. Set aside while preparing cake.
3. In the bowl of a stand mixer, beat together eggs and sugar until pale. Slowly stream in the olive oil until fully incorporated. Mix in vanilla extract.
4. Whisk together flour, polenta, baking powder, baking soda and salt in a separate bowl. With the mixer running at low speed, slowly incorporate dry ingredients into the wet mixture until fully incorporated.
5. Pour batter into prepared cake pan and bake for 35-40 minutes or until the top is browned and a toothpick inserted in the center comes out clean.
6. Cool completely before cutting.

For Fruit:

1. Scoop apricots from vinegar mixture. Heat a grill or grill pan to high heat. Place apricots or peaches cut side down onto grill and cook until slightly softened and grill marks have formed, about 5-7 minutes.

To serve:

1. Place a piece of cake on plate. Top with a grilled apricot and raspberries and a scoop of vanilla ice cream if desired. Drizzle with balsamic glace and sprinkle of basil.