Clement Grove Cake

✦ Provisions ✦

For the Cake

• 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)

For the Glaze

• 1 cup powdered sugar

• 2 tablespoons orange juice (more if your glaze desires flow)

For the Garnish

• 8–10 fresh sage leaves

• ¼ cup neutral vegetable oil

• ¼ cup sugar (for dusting the crispened leaves)

✦ Crafting the Cake ✦

1. Ignite the Hearth: Preheat your oven to 350°F (175°C). Anoint one large loaf pan and four mini loaf pans with oil or parchment lining.
2. Create the mixture: In a stand mixer or with a sturdy whisk, combine eggs, sugar, and honey. Beat for 2 full minutes until the mixture is pale and full of air, like the belly of a cloud.
3. Drizzle in the Gold: Slowly introduce olive oil and orange juice to the mixture while stirring gently. Add orange zest and chopped sage, this is your moment of enchantment.
   
4. Combine the Dry Ingredients: In a separate bowl, unite the flour, baking powder, salt, and cardamom. Whisk them into the wet mixture and blend until the batter is silky and full of promise.
5. Pour with Purpose: Distribute your batter into pans, about ¾ cup for each mini, the rest into the large. Smooth the tops with care.

6. 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.

✦ assemble the Glaze ✦

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.

✦ Fry the Sage ✦

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.