Serves 8
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As much as we love butter cakes, olive oil is a game changer when it comes to baking homely treats. With floral and fruity notes, it lends a fragrant and almost earthy flavour to your dessert when paired with any ingredient – in this case, some fresh sage leaves and sweet and zesty pineapples. Fight the temptation to finish it up while knowing that it only gets better over time.


  • 3 eggs
  • 1 cup (220 g) caster sugar
  • ⅔ cup (160 ml) pineapple juice
  • 100 g butter, melted
  • ½ cup (125ml) extra virgin olive oil, warmed
  • ½ cup (75g) plain flour
  • ⅓ cup (55g) polenta
  • 1 tsp baking powder
  • ¾ cup (120 g) finely chopped


  • ½ cup fresh sage leaves
  • 2 tsps extra virgin olive oil, extra
  • 2 dried pineapple rings, extra


  • 2 cups (500 ml) milk
  • 2 tbsps finely chopped fresh sage leaves
  • ½ cup (110 g) caster sugar
  • ¼ tsp sea salt flakes
  • 4 egg yolks
  • ½ cup (125 ml) thickened cream, chilled

You will need to start the ice-cream 4 hrs ahead.

Make sage ice-cream.

Preheat oven to 150 C. Oil a 26 cm (top measurement) ovenproof cast-iron frying pan; line base and side with a sheet of baking paper.


Place eggs and sugar in a heatproof bowl over a saucepan of simmering water. Whisk vigorously until the mixture is pale and thick with soft peaks. Remove from the heat; stir in juice, butter and oil.


Process flour, polenta, baking powder, pineapple and ¼ cup of the sage using the pulse button until fine crumbs form. Fold polenta mixture through oil mixture. Pour mixture into frying pan.


Bake for 1 hr or until a skewer inserted into the centre comes out clean.


Meanwhile, line a small oven tray with baking paper. Place remaining sage leaves on tray; drizzle with extra oil. Cook with cake for the final 8 mins of cooking time or until sage is crisp.


Serve warm cake with sage ice-cream, topped with extra pineapple and crisp sage leaves.



Bring milk, sage, ¼ cup of the sugar and the salt almost to the boil in a medium heavy-based saucepan, stirring. Remove from heat; stand for 30 mins.


Using a stick blender, blend until sage is very finely chopped; strain mixture over a jug. Beat egg yolks and remaining sugar in a bowl with an electric mixer on high speed for 1 min or until thick and pale. Reduce speed to medium; gradually add strained milk. Return to pan; stir over medium heat for 10 mins or until mixture thickens slightly and coats the back of a spoon.


Strain custard through a fine sieve into a heatproof jug; discard solids. Cool. Stir cream into custard. Churn in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container. Cover; freeze for at least 2 hrs or until firm.

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