• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ร—
    Home ยป Recipes ยป Desserts (Baked) ยป Pineapple-Sage Olive Oil Cake with a Port Glaze and Roasted Pepitas

    LAST UPDATED: July 20, 2018 โ€ข FIRST PUBLISHED: May 14, 2012 By Toni Dash 25 Comments

    Pineapple-Sage Olive Oil Cake with a Port Glaze and Roasted Pepitas

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Olive oil cake

    I fondly refer to the busy nature of this time of year as trying to fit a size 24 woman into a size 2 dress for all the deliverables. Whether one is beholden to the frenzy of the end of a school year or the abrupt seasonal shift to summer, it always seems a bit madcap to me. Despite farm fresh produce starting to unveil itself for a new season I have been feeling that making gluten free frozen pizza nightly for dinner is even too difficult to find the time for of late.

    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading

    This past weekend bore a reprieve from our almost 90 degrees temps with fog and rain. After living for years in Northern California I delight in the rare appearance of fog in Boulder. It completely transforms the landscape and always makes me feel I have a valid excuse to stay at home. Like a Pavlovian reaction to the charcoal skies, it always makes me want to bake.

    Pineapple-Sage Olive Oil Cake with Port Glaze
    I have not ever had an Olive Oil cake and candidly the first time I heard of one I was a little bit grossed out. ‘Olive oil’ does not lead me down dessert lane mentally however after seeing them springing up enough curiosity got the best of me.
    Olive oil cake with slice removed

    I have had two large, thriving pots of herbs which have successfully overwintered indoors, one of which contains a gorgeous Pineapple Sage plant. It has been winking at me each time I pass it in the past two weeks. Noting its incredible growth spurt of late, showing new, limey colored slightly fuzzy leaves, I’ve been pondering a cocktail application but settled on folding it into an Olive Oil cake attempt. Pineapple sage does have a pineapple flavor and is lighter in flavor than traditional culinary sage. It can usually be found with culinary herbs either in the grocery store or where herb plants are sold. It’s very easy to grow in a pot or the garden.

    I loved the idea of making the texture of the cake a bit more rustic and granular than a traditional cake. In my mind that meshed with the concept of an Olive Oil cake which I also envisioned not to be sweet like a traditional cake but rather taking some sweetness from the sugar and some from the almond flour and the addition of the honey flavored Greek yogurt.

    slice of olive oil cake with port glaze
    I was delighted with how this cake turned out. It is moderately dense (more dense than a layer cake; not as dense as a pound cake), perfectly sweet and moist. I love its rustic essence and more organic sweetness. Hope you will too!
    A plate of olive oil cake with glaze
    A close up of a slice of cake on a plate
    A piece of cake on a plate with grapes

     

    Recipe

    Pineapple-Sage Olive Oil Cake with Port Glaze

    PINEAPPLE-SAGE OLIVE OIL CAKE with PORT GLAZE

    Olive oil cakes are simple and rustic. This version uses pineapple sage for an earthy flavor.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 8-12 depending on slice sizes
    Calories: 397kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 3 eggs room temperature
    • ¾   granulated sugar
    • ½ cup honey Greek yogurt
    • 2/3 cup olive oil: 2 tablespoons  Meyer lemon olive oil and the remainder extra virgin olive oil preferably not with a strong, overbearing flavor for a total of 2/3 cup
    • 1/2 cup all-purpose gluten free or regular flour
    • ¾ cup almond flour
    • ½ cup cornmeal fine-grind
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 2 tablespoons Pineapple sage diced (regular sage may be substituted)
    • 1 cup confectioner’s sugar
    • 3 tablespoons port wine
    • ¼ cup roasted pepitas shelled pumpkin seeds, rough chopped*
    • Suggested garnish: Seedless red grapes

    Instructions

    • Preheat oven to 350 degrees.  Butter a 9 inch spring form pan and set aside.
    • In the bowl of a standing mixer (or in a bowl with a handheld mixer) beat eggs until a bit frothy.  Add sugar and beat until combined.
    • Add yogurt to egg-sugar mixture; beat to fully combine.  Slowly drizzle olive oil into egg-sugar mixture while beating on medium speed to allow oil to fully integrate to egg-sugar mixture.
    • In a separate bowl stir to combine flour, almond flour, cornmeal, baking powder, and salt.  With mixer at medium speed, spoon flour mixture into the egg-sugar-oil mixture a large spoonful at a time, allowing it to combine before adding more flour.
    • Once combined add diced sage and mix just to combine.  Do not over mix.
    • Pour into prepared pan and bake for 30-35 minute (until lightly browned on top and toothpick comes out clean).  Remove from oven and allow to cool before releasing the sides of the pan to cut and serve.

    Making the Glaze

    • Combine the confectioner’ sugar and port wine.  Whisk to fully combine leaving no lumps of sugar. 
    • Lightly drizzle on cooled, room temperature cake. Suggested drizzle method: use a squeeze bottle with a cone top to more precisely drizzle the glaze over the cake slices. 
    • To serve:  Sprinkle with chopped pepitas and serve with red grapes.

    Nutrition

    Calories: 397kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 103mg | Potassium: 208mg | Fiber: 2g | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 1.8mg
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « โ€˜Lifestyle Winemakingโ€™ in Coloradoโ€™s North Fork Valley
    Chocolate Truffle Cookies »

    Reader Interactions

    Comments

    1. Laura Dembowski says

      November 26, 2015 at 7:38 am

      I’m sorry to say I’ve never baked with persimmons. This cake is beautiful and sounds like a great Thanksgiving dessert.

      Reply
    2. Baker Street says

      May 22, 2012 at 7:31 am

      Absolutely stunning pictures!! What a fabulous recipe! Thanks for sharing.

      Reply
    3. fat pig in the market says

      May 19, 2012 at 3:57 am

      5 stars
      Okay…now I have to plant some pineapple sage. You got me intrigued. I also dig the port wine glaze and pepitas.

      Reply
    4. Lisa @ Tarte du Jour says

      May 15, 2012 at 3:05 pm

      Ohhh this cake looks so moist and delicious! (I sound like a Betty Crocker ad!) I'm going to try an olive cake soon too after seeing yours. I know in Provence, many home cooks make use of the bountiful olive oil and often have it in there cakes. I also adore a cake like yours with a drizzle of sweetness and not lots of rich icing.

      Reply
      • Boulder Locavore says

        May 16, 2012 at 4:12 pm

        I felt the same about Olive Oil cake; after seeing enough of them I was ready to conjure up a recipe for one myself. Glad to see you will take the baton from here! Clearly if they are doing it in Provence it's not a weird fad and after tasting this I was really pleasantly surprised. I think I expected an oily texture and heavy EVOO flavor. Not so.

        Reply
    « Older Comments
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Toni

    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

    Featured on....

    BoulderLocavore.com Featured By Press

    Grilling Recipes

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • steak on grill with flames How to Grill Steak Perfectly: Everything You Need to Grill Like a Pro
    • grilled porterhouse steak title Perfect Porterhouse Steak on the Grill
    • Grilled Kabob Recipes on grate (titled image) Grilled Kabob Recipes: 20 Must Make Recipes for Summer
    • bruschetta chicken title image Bruschetta Chicken recipe โ€“ Baked, Grilled or Stove Top
    • Chicken Shish Kabobs title Easy Grilled Chicken Shish Kabobs

    TRENDING RIGHT NOW

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • homemade ketchup title image The Best Homemade Ketchup โ€“ Made with Fresh Tomatoes!
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright ยฉ 2010-2025 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.