
Dried to Perfection
Dried to Perfection
4 eggs, room-temp
½ cup cane sugar
½ cup wildflower honey
½ cup extra virgin olive oil (cold-pressed, green gold)
¼ cup freshly squeezed orange juice
2 tablespoons finely grated orange zest
1 tablespoon finely chopped fresh sage (use your sharpest blade)
1½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground cardamom (or cinnamon, if your mood prefers)
1 cup powdered sugar
2 tablespoons orange juice (more if your glaze desires flow)
8–10 fresh sage leaves
¼ cup neutral vegetable oil
¼ cup sugar (for dusting the crispened leaves)
Bake Until Golden: Bake for 30–35 minutes, or until the tops are gently bronzed and a toothpick comes out clean. Let them rest in the pan for 15 minutes before moving to a wire rack to cool completely.
Whisk powdered sugar and orange juice until the consistency drips like a midsummer rain. Adjust with more juice or sugar to reach your desired veil. Once the cakes are cool, drizzle generously.
Heat oil in a small cauldron or saucepan. Fry sage leaves 3–4 at a time for no longer than 15 seconds. Remove, blot, and dust with sugar. Allow them to cool and harden into shimmering, sweetened relics.
Note: For maximum crunch, fry sage just before presenting the cake. If making ahead, place on top as decor but remove before slicing.