Dessert Recipes

Olive Oil, Sage & Pineapple Skillet Cake

November 20, 2021

Yield
Serves 8
Prep Time
25mins
Cook Time
60mins
Difficulty Level
3 / 5

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.

Ingredients

DRIED PINEAPPLE

SAGE ICE-CREAM

Steps

01.

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

02.
Make sage ice-cream.
03.

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.

04.

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.

05.

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.

06.

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

07.

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.

08.

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

SAGE ICE-CREAM

01.

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.

02.

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.

03.

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.

Photo: bauersyndication.com.au