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    Home » Recipes » Desserts (Baked) » Pineapple-Sage Olive Oil Cake with a Port Glaze and Roasted Pepitas

    LAST UPDATED: July 20, 2018 • 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.

    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

     

    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
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8 8-12 depending on slice sizes
    Calories: 397kcal
    Author: Toni Dash
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    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
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    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
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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