Dessert

Olive oil, sage and pineapple skillet cake

Try something a little bit different.
8
1H 30M

A dessert that’s a little bit different. With savoury flavours of olive oil and sage with the delightful sweetness of pineapple and served with a fragrant sage ice-cream.

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Ingredients

Dried pineapple
Sage ice-cream

Method

1.You will need to start the ice-cream 4 hours ahead.
2.Make sage ice-cream.
3.Preheat oven to 150°C/300°F. Oil a 26cm (10½in) (top measurement) ovenproof cast-iron frying pan; line base and side with a sheet of baking paper.
4.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.
5.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.
6.Bake for 1 hour or until a skewer inserted into the centre comes out clean.
7.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 minutes of cooking time or until sage is crisp.
8.Serve warm cake with sage ice-cream, topped with extra pineapple and crisp sage leaves.

Sage ice-cream

9.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 minutes. 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 minute or until thick and pale. Reduce speed to medium; gradually add strained milk. Return to pan; stir over medium heat for 10 minutes or until mixture thickens slightly and coats the back of a spoon (see tip). 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 hours or until firm.

If you overheat custard and it curdles or splits, place an egg yolk in a clean bowl. Whisk the curdled mixture into the egg yolk a tablespoon at a time until combined; don’t reheat.

Note

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