Olive Oil, Sage & Pineapple Skillet Cake

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

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.