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Sage Cake with Herbed Strawberries
Sage Cake with Herbed Strawberries
Yield: Makes 12 servings
Ingredients:
2/3cup whole milk
14whole fresh sage leaves, divided
4egg yolks
1teaspoon vanilla
2cups cake flour, sifted
1cup granulated sugar
1tablespoon baking powder
1/2teaspoon salt
8tablespoons softened butter
Herbed Strawberries (recipe follows)
Preparation:
1.Preheat oven to 350°F. Grease and flour a 9-inch cake pan.2.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.3.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.4.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.
Tip:
The sage flavor in the cake will intensify over time. If you prefer, you can omit the sage.Serving Suggestion:
The flavors of the herbs in this dessert go particularly well with a cup of Earl Grey tea.
Nutritional Information:
Serving Size:
Sodium
282 mg
Protein
3 g
Fiber
trace g
Carbohydrate
31 g
Cholesterol
90 mg
Saturated Fat
6 g
Total Fat
10 g
Calories from Fat
39 %
Calories
224
Dietary Exchange:
Fat
2
Starch
2
Herbed Strawberries
Yield: Makes 12 servings
Ingredients:
1pound fresh strawberries, washed, hulled and quartered
1tablespoon fresh thyme, chopped
1tablespoon granulated sugar
1teaspoon red wine vinegar
1/8teaspoon freshly ground black pepper
Preparation:
1.Combine all ingredients in medium bowl and allow to stand at room temperature for at least 30 minutes (for additional flavor blending, refrigerate 24 hours).
Nutritional Information:
Serving Size:
Sodium
trace mg
Protein
trace g
Fiber
Carbohydrate
4 g
Saturated Fat
trace g
Total Fat
trace g
Calories from Fat
6 %
Calories
15
Dietary Exchange:
Free
free
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Next: Sago, Salad Dressing Cake, Salad of asparagus and new potatoes with gorgonzola and basil, Salad of bacon and cheese with creamy mustard vinaigrette, Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear,
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