File this in the What To Do With All Those Herbs category. I'm always buying herbs and then - unless it's parsley - struggling to figure out what to do with the last of it. Lots of rosemary? You can only eat so many roasted potatoes. So I always use my remainder rosemary to make this Rosemary Remembrance Cake.
Not to mention, I have a penchant for savory/sweet cross over applications - like rosemary in a cake or a creme brûlée, salt on my watermelon, balsamic vinegar on vanilla ice cream, etc.
Along those same lines I had an excess of sage. In the spring, no less, and I usually can't figure out what to do with sage when I don't have any winter squashes around. But now I have this - Rustic Sage Cake.
I have made it twice now (which means I have eight eggs whites in the freezer; if I make this cake one more time, I'll have enough discarded egg whites to make an angel food cake! Can I make an angel food cake with frozen egg whites? Hmmm...) and I can confirm that it is both easy to make and delicious.
You can use olive oil or butter for this - I've only tried the olive oil method. The butter would be better for sourcing local (Shatto!). But I also enjoy the idea (and taste) of olive oil in a cake.
The source for this recipe recommends ice cream as a companion which I'm sure is delicious, but at Sergio's suggestion, we ate ours with drizzles of honey. Very nice indeed.
- 14 fresh sage leaves (7 large leaves for steeping and 7 baby leaves for decoration)
- 2/3 cup whole milk
- 4 egg yolks
- 1 teaspoon vanilla
- 2 cups cake flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons extra-virgin olive oil