Sage Cake with Herbed Strawberries
Makes 12 servings
|2/3||cup whole milk|
|14||whole fresh sage leaves, divided|
|2||cups cake flour, sifted|
|1||cup granulated sugar|
|1||tablespoon baking powder|
|8||tablespoons softened butter|
- Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
- Place milk in microwavable bowl. Crush or twist 6 sage leaves, tear them in half, and add to milk. Microwave mixture on high 2 minutes until very hot. Set aside to steep 15 minutes, then refrigerate until milk is cold. Strain milk through fine-mesh strainer.
- Combine 1/3 of milk, yolks and vanilla in a small bowl. Combine cake flour, sugar, baking powder and salt in mixer bowl. Add butter in small pieces with mixer on low speed. Add remaining milk, and mix until ingredients are moistened. Gradually add egg mixture on low speed, then increase speed to medium and beat 1 minute until light and fluffy.
- Pour batter into prepared pan and arrange remaining sage leaves on top of batter. Bake 28 to 30 minutes or until cake is lightly golden and cake starts to pull away from edge of pan. Cool on rack 10 minutes, then turn over onto serving platter. Spoon Herbed Strawberries and juices onto cake slices, if desired.
The sage flavor in the cake will intensify over time. If you prefer, you can omit the sage.
The flavors of the herbs in this dessert go particularly well with a cup of Earl Grey tea.
|Saturated Fat||6 g|
|Total Fat||10 g|
|Calories from Fat||39 %|
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