Apple and Sage Cake

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!!

Ingredients

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

Directions

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.