I had some beautiful sage in the freeze and considering how complicated is to find sage I though I should do something different.
I always had sage in a “salty” way: in the turkey stuffing, with pasta, pumpkin soup …. When I found this recipe from Chef Tim LaBant I was very curious to see how sage would work in a sweet cake.
The result is great. The taste of the sage works beautifully. The texture is juicy and rich, thanks to the grated apples.
I highly recommend it if you want to try something different. It’s always nice to “experiment” with new flavor combinations!
I hope you like it!!
Makes one 22-by-33 cm cake
Unsalted butter, for cake pan
3 large eggs
1 1/2 cups raw sugar
3/4 cup canola oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups shredded Granny Smith apples, peeled
1/4 cup loosely packed sage, finely chopped
Preheat oven to 190 degrees. Butter the baking pan and line with parchment paper; set aside.
In a large bowl, whisk together eggs, sugar, and oil. Stir in flour, baking soda, and salt; mix until well combined. Stir in apples and sage; mix until well combined.
Pour batter into baking pan and transfer to oven. Bake until a cake tester inserted into the cake comes out clean, about 30 minutes. Let cool completely.