Good August everyone!
I just spent the weekend going solo in Hong Kong! It was my first ever time travelling alone and I have lots to share so sit tight for my upcoming blog posts on the City of Lights. But first, cake!
As I had some sage leftover from one of the days I made a beef burger patty from scratch for Flo for dinner, I wondered what I could do with it. I know that sage is not the herb most people think of when baking and to be honest, unlike with Rosemary, Thyme and Basil, I’m not too familiar with Sage and hardly use it even in my cooking. Still, I was determined to somehow incorporate it into a sweet bake and delved into the depths of my dependable friend, the refrigerator. Waddyaknow? Fresh Turkish Apricots, small and plump and perfect for making mini loaf cakes!
I decided to go along the lines of honey and cornmeal, throwing some minced sage in for flavour, and ground almonds to keep things nearly gluten-free. I’m really not a gluten-free, dairy-free, sugar-free, fat-free kind of baker, but I’ll admit that it does feel good sometimes when you eat a baked good that you know might be that little bit healthier for you. And instead of using plain flour, I used a touch of spelt flour just to give that bit of lift in the cakes.
This recipe made a nice round figure of five loaves, each about 3×2″ in size. It’s an excellent morning pick-me-up or tea time not-too-indulgent indulgence. It’s not too sweet, and has a slightly coarse texture from the cornmeal which I actually appreciated because it created a little something different from the usual soft, fluffy cakes I’m used to. I also added a bit of lime zest to add a refreshing dimension to the cake. I think citrus zests are awesome – just a hint and it takes a baked item to a whole new level of goodness!
Apricot Lime Sage Baby Loaf Cakes (Makes 5 3×2″ baby loaves)
8 Turkish Apricots – finely dice 3 and halve the remaining 5
100g Ground Almonds
100g Fine Cornmeal
35g Spelt Flour (or Plain Flour)
2.5g Baking Powder
1 Lime, Zested
1 T Chopped Sage
- Preheat oven to 180deg C and line baking tins.
- Cream butter with honey and lime zest.
- Add in eggs one at a time.
- Incorporate ground almonds, fine cornmeal, spelt flour and baking powder.
- Fold in chopped sage and diced apricots.
- Fill baking tins and top with two apricot halves on top of each loaf cake.
- Bake for 20-24 min until golden brown and skewer inserted comes out clean.
- Allow to cool for 15min before removing from tin to cool further.
I was really stoked with how the flavours of sage played along nicely with the subtle floral honey tones and the natural sweetness of the apricots. The woody flavours of the herb was subtle and complementary to the earthiness of the cornmeal and gentle nuttiness of the almond flour.
So yes, please! If you happen to have some sage left after using what you need for your meats or salads, use it in this recipe. Or even better yet, set aside some so you can be sure to bake some of these gorgeous loaves of sunshine. Give sage a chance in this sweet bake and I’m pretty sure you won’t regret it!