Lemon Olive Oil Sage Cake Is Sweet To Savor

Savory ingredients such as olive oil and sage create a delicious contrast to a lemon cake. Chef and food writer Matt Degen shows how to bake up this masterpiece.Also see:Visions cookware: https://youtu.be/q2E4vXmecN0 Stand mixer vs hand mixer: https://youtu.be/U6r8-_LGtLo Mise en place: https://youtu.be/JdvUHpdUdww I Want To Cook Lemon Olive Oil Sage cake ½ cup extra-virgin olive oil, plus more for greasing the pan 4 ounces white chocolate, chopped or broken into small pieces 5 large eggs 1 cup white sugar⅔ cup full-fat plain yogurt Zest of 2 organic lemons 3 tablespoons fresh lemon juice ¾ teaspoon vanilla extract1 cup almond flour 1½ teaspoons baking powder½ teaspoon fine sea salt1 cup all-purpose flour Sage leaves for frying & Extra zest for topping(Adapted from New York Times recipe)
GET EVERYTHING MISED — prepped and ready! Preheat oven to 325 F Step 1: Cut parchment paper to fit greased 9-inch cake pan .Step 2: Melt white chocolate over double boiler or microwave, let cool slightly Step 3: Whisk in olive oil Step 4: Whisk in eggs Step 5: Whisk in sugar, yogurt, lemon juice and lemon zest, and vanilla extract Step 6: Whisk in almond flour, baking soda, and salt Step 7: Whisk in flour so there’s no lumps. Scrape sides and tap bowl to release air pockets Step 8: Pour batter in pan, tap again, and cook at 325 for 45-60 mins or until browned and toothpick comes out clean. Step 9: Fry sage and gather more zest Step 10: Remove cake and let cool for 15 mins. Invert onto plate, then put cake on rack to cool for 30 mins. Top with sage and zest, enjoy.